Sole with Meyer Lemon Beurre Blanc Sauce Recipe

imageSole with Meyer Lemon Beurre Blanc Sauce Recipe

Serves: 2

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.



About Chef Lex

20 yrs in the business, I am on a constant journey to improve my basic knowledge of food preparation and historical content. Everyday is an opportunity to educate myself... Cooking is like love, it should be entered into with abandon or not at all..

Posted on March 29, 2014, in Fish and tagged , , , . Bookmark the permalink. Leave a comment.

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