Sep 27 2003

Today’s lunch:

Published by Andrew at 5:40 AM under Uncategorized

Sauteéd fillet of Sole with a white wine sauce

Ingredients

  1. mushrooms

  2. 1 shallot

  3. scallions

  4. clarified butter

  5. whole butter

  6. white wine

  7. sole fillets1

Mise en Place

  1. Slice the mushrooms and scallions, mince the shallot.

  2. Dry the fillets, season with kosher salt and fresh black pepper.

Preparation

  • Suateé the mushrooms in clarified butter, set aside on a paper towel to soak up extra fat

  • lightly dust the fillets with flour, dusting each at the last moment before putting it in the pan. Knock off the extra flour

  • Suateé the fillets in clarified butter to a light golden color

  • Set fillets aside on a paper towel

  • Deglaze the pan with white wine, add the whole butter

  • Reduce the wine and butter

  • Add mushrooms, minced shallot and sliced scallions, cook until integrated

    • Place fillets on a plate garnish with your white wine sauce. Serve with some rice or rice pilaf.

    1 Substitute any high quality fish fillet. The original recipe called for red snapper. I have served this successfully with sole and sea bass.