Serves 2.
Can be prepared in 45 minutes or less.
1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon wedges
In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.
Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.
Gourmet
March 1994
Showing posts with label sole. Show all posts
Showing posts with label sole. Show all posts
Thursday, December 13, 2007
Sunday, November 11, 2007
Pan fried Sole with capers & lemon
Serves 4
8 fillets of sole (or other skinless fish)
3/4 cup flour
2 T vegetable oil
3/4 cup (1 1/2 sticks) butter
juice of 2 lemons
1/4 cup fresh chopped parsley
2 heaping T drained capers
2 lemons, halved (for serving)
Set oven at 300 deg.
Pat fish dry w. paper towels. Sprinkle the flour into a small roasting pan or baking dish & add a generous pinch of salt & pepper. Turn fish in flour so they’re coated all over & set fish aside.
Heat 1 T oil in each of 2 large (12 in) skillets set over med-high heat.
When oil is hot, add 4 T butter to each pan. When the butter melts, add 2 fillets to each pan & cook them for a few minutes or until the undersides are golden brown. Use a wide metal spatula to flip the fillets & cook them on the other side until browned as well.
Remove the fillets from the pan & transfer them to a baking sheet. Put the sheet in the oven to keep the fish warm.
Add another 2 T of butter to each pan, let it melt, & fry remaining 4 fillets in the same way.
Set 2 fillets overlapping on each of 4 large dinner plates. Immediately sprinkle them generously w. lemon juice, scatter the parsley & capers on the fish & around edges of plates & serve at once w. 1/2 a lemon wedge on plates.
8 fillets of sole (or other skinless fish)
3/4 cup flour
2 T vegetable oil
3/4 cup (1 1/2 sticks) butter
juice of 2 lemons
1/4 cup fresh chopped parsley
2 heaping T drained capers
2 lemons, halved (for serving)
Set oven at 300 deg.
Pat fish dry w. paper towels. Sprinkle the flour into a small roasting pan or baking dish & add a generous pinch of salt & pepper. Turn fish in flour so they’re coated all over & set fish aside.
Heat 1 T oil in each of 2 large (12 in) skillets set over med-high heat.
When oil is hot, add 4 T butter to each pan. When the butter melts, add 2 fillets to each pan & cook them for a few minutes or until the undersides are golden brown. Use a wide metal spatula to flip the fillets & cook them on the other side until browned as well.
Remove the fillets from the pan & transfer them to a baking sheet. Put the sheet in the oven to keep the fish warm.
Add another 2 T of butter to each pan, let it melt, & fry remaining 4 fillets in the same way.
Set 2 fillets overlapping on each of 4 large dinner plates. Immediately sprinkle them generously w. lemon juice, scatter the parsley & capers on the fish & around edges of plates & serve at once w. 1/2 a lemon wedge on plates.
Subscribe to:
Posts (Atom)