Lemony Sole With Green Olives, Bacon, And Capers

Recipe Ingredients

4		Grey sole fillets - (6 oz ea)
1/2 cup	31g / 1.1oz	All-purpose flour
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Unsalted butter
1/4 cup	36g / 1.3oz	Chopped green olives
3 tablespoons	45ml	Drained capers
4		Strips cooked bacon - crumbled
1 tablespoon	15ml	Chopped flat-leaf parsley
		Beurre Blanc
1/4 cup	59ml	White wine
1		Shallot - finely chopped
1 tablespoon	15ml	Heavy cream
1/2 cup	99g / 3.5oz	Unsalted butter - cut into cubes,
		And chilled
1 teaspoon	5ml	Fresh lemon juice
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Serving Suggestion
		Jasmine rice

Recipe Instructions

Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.

Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.

For the Beurre Blanc: Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C36) - from the TV FOOD NETWORK

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