Sun 4 Aug 2013
This recipe from the March 2006 issue of Bon Appetit is a simple way to prepare sole or other thin fish fillets. Dredge the sole in flour, sauté it quickly and place in the oven to keep warm while you prepare the sauce. The sauce is very easy to make; just sauté butter and oil in the pan until the butter foams, add minced shallot, and cook until the butter turns brown. Add orange and lemon juice, cook for another minute or so, season and serve with the fish.
Avoiding Additives and Preservatives
Use freshly squeezed orange and lemon juice and butter than contains only cream.
1 pound sole fillets
Coarse salt and freshly ground black pepper to taste
Flour for dusting
3 tablespoons vegetable oil
6 tablespoons unsalted butter
1 large shallot, minced
¼ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately. Serves 4.
From the March 2006 issue of Bon Appetit