Sole with Meyer Lemon Beurre Blanc Sauce Recipe
2 – 8 ounce fillets of Petrale or Dover Sole
1/4 cup unbleached all purpose flour
2 tablespoons Star Extra Virgin California olive oil
Lemon Beurre Blanc Sauce:
1/4 cup champagne vinegar
1/4 cup good dry white wine
juice from 1 Meyer Lemon
1 tablespoon minced shallots
3 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
1. Combine the vinegar, white wine, and lemon juice in a small saucepan. Bring to a gentle boil, add shallots, lower heat and cook until reduced to about 1 1/2 tablespoon.
2. Add two pieces of butter, whisk until it has melted into the sauce. Add each piece of butter, whisking until melted, before adding another. That’s the secret to a smooth sauce – also, do not let the sauce boil or it will separate.
3. Rinse fish, pat dry with paper towels. Place the flour on a plate and lightly coat each side of the fish filets with flour. Heat 2 tablespoons olive oil in a skillet over medium heat, place the fillets in the skillet and cook until a golden brown, about 3 minutes depending on thickness (the petrale sole was thicker than dover sole filets which cook almost instantly). Gently turn with a fish spatula, and brown the other side. Be careful not overcook or the fish will be mushy.
*This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck with one major difference – I used 3 tablespoons of butter instead of 3 sticks (24 tablespoons) rendering a more concentrated sauce that highlights the citrus flavors.