Petrale Sole Sautéed in Herb Butter Sauce
Adapted from a recipe served at Paul Martin's American Grill.
Salt, to taste
3 tbsp minced shallots
1/4 cup dry white wine
2 tbsp cold, unsalted butter, cut into 4 pieces
Fresh thyme or basil leaves
Fresh chives, minced
Lemon wedges (Meyer lemons preferred)
- Pat the sole fillets dry with paper towels. Salt lightly on both sides.
- Heat oil in a large, non-stick skillet on medium-high heat. Add fish to pan and brown lightly on both sides. (Fish is cooked when it flakes easily and is no longer translucent; about 3 minutes per side; do not overcook). Place the fully cooked fillets on a warm plate.
- Add shallots to pan and sauté until soft. Add white wine to “deglaze” the pan, and use a spatula to loosen up any browned shots, chives, and herbs sticking to the bottom of the pan. Add butter and swirl gently to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.
- Serve immediately.
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