Name: Sautéed Petrale Sole in Herb Butter Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 1/2 pounds fresh petrale sole fillets -; Salt, to taste -; 2 tablespoons extra virgin olive oil -; 3 tablespoons minced shallots -; 1/4 cup dry white wine -; 2 tablespoons, cut into 4 pieces, cold, unsalted butter -; Fresh thyme leaves (or any fresh herb for flavor) -; Minced fresh chives -; Lemon wedges (use Meyer lemons if available) -

Sautéed Petrale Sole in Herb Butter Sauce

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sautéed Petrale Sole in Herb Butter Sauce

1. 1 1/2 pounds fresh petrale sole fillets -

2. Salt, to taste -

3. 2 tablespoons extra virgin olive oil -

4. 3 tablespoons minced shallots -

5. 1/4 cup dry white wine -

6. 2 tablespoons, cut into 4 pieces, cold, unsalted butter -

7. Fresh thyme leaves (or any fresh herb for flavor) -

8. Minced fresh chives -

9. Lemon wedges (use Meyer lemons if available) -

How to cook deliciously - Sautéed Petrale Sole in Herb Butter Sauce

1. Stage

Pat dry the fillets, lightly salt: Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice. Lightly salt the fillets on both sides.

2. Stage

Brown the fillets on both sides: Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

3. Stage

Cook shallots: Add shallots to the pan and sauté until soft.

4. Stage

Make sauce: Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole. Serve immediately. Adapted from a recipe in a newsletter from Paul Martin's Bistro .