Sole with Lemon Cream
You can use any type of sole for this dish, such as Petrale, lemon, or gray. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | butter |
| 2 pounds | sole filets, cut to make 4 pieces |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | fresh-ground black pepper |
| 1/4 cup | flour |
| 3/4 cup | heavy cream |
| grated zest of 1/2 lemon | |
| 1 tablespoon | lemon juice |
| 2 tablespoons | chopped fresh parsley |
Directions:
In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
Source: foodandwine.com
