Lemony Sole With Green Olives, Bacon, And Capers Recipe - Cooking Index
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 |
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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