Cook: Sole Meuniere with Roasted Asparagus

This recipe is deceptively simple, and results in restaurant-quality fish every time.  Asparagus are in season now, and are a great accompaniment to the sole.

Sole Meuniere with Roasted Asparagus
Prep Time: 5 minutes
Total Time: 10 minutes (really!)
Yield: 2 servings

1 sole fillet, cut into four pieces
10 asparagus stalks
1 tbsp olive oil
2 tbsp peanut oil
2 tbsp butter
0.25 c flour
0.5 tbsp garlic, minced 
juice of 1 lemon
pinch of lemon zest
pinch of fresh parsley, chopped
kosher salt

(1) Preheat oven to 350 degrees
(2) Snap off bottoms of asparagus and spread on a foil-lined baking sheet

(3) Pour 1 tbsp olive oil over asparagus and sprinkle with garlic and a pinch of salt and pepper; toss to evenly distribute

(4) Roast asparagus in oven for about 8 minutes (about when the fish is done)
(5) In a large saute pan, heat the peanut oil over medium-high hear
(6) Rinse fish fillets under cold water and pat dry

(7) Sprinkle both sides of fillets with salt and pepper

(8) Dredge both sides of fish in flour

(9) When oil is hot, but not smoking, add butter to the pan

(10) When butter has mostly finished foaming, add the fillets to the pan

(11) Saute for 3-4 minutes (without touching!)
(12) Carefully flip fish

(13) Add lemon juice, lemon zest, and parsley to the pan and saute for 1-2 minutes until fully cooked

(14) Evenly distribute fillets and asparagus on two plates, top with brown butter from saute pan

Notes: I used lemon sole for this recipe, as it was the best I had available at the time.  Dover sole is ideal, as it is the only "true" sole.  Flounder will also work (all non-Dover sole is actually flounder).  For sustainability, try to get sole from the Pacific as they contain fewer PCBs.  To make the recipe extra-delicious, use Plugra or other European butter.  I use peanut oil because it has an unassuming flavor and a relatively high smoke point (extra tidbit: refined peanut oil is generally safe for those with peanut allergies).

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