Fillet of Sole with Herbal Beurre Blanc

TO MAKE THE BEURRE BLANC:

Bring the shallots, the white wine, and the white wine vinegar to a boil in a medium sized saucepan. Reduce the heat and gently simmer until the liquid has reduced to 2 tablespoons.

Stir in the heavy cream.

Whisk in the 1 cup unsalted butter, one tablespoon at a time, until all the butter has been incorporated.

Stir in the tarragon, basil, salt and white pepper. Keep warm over a very lot heat while you cook the fish.

TO MAKE THE FILLETS:

Rinse the fillets and pat dry with paper towels.

Sift together the flour, salt and black pepper onto a plate suitable for dipping the fillets.

Coat each fillet with the seasoned flour mix, shaking off excess flour.

Heat the two tablespoons of unsalted butter in a large skillet and cook the fish for about 3 minutes on each side, until the fillets are golden and the fish flakes easily when tested with a fork.

Using a slotted spatula, transfer the fillets to serving plates and garnish with the beurre blanc and sprigs of fresh parsley. Serve immediately.

This dish goes well with Zuccini and Pattypan Squash, blanched and then sautÈed in butter.


Source: B. Smith