Sole Meunière

Recipe by: Chef Evan Castro

 

Follow along for a simple yet mouthwatering Sole Meunière!

This classic French dish can be made quickly for a delicious dinner and pairs beautifully with our 2019 Sauvignon Blanc.

The sole is drizzled with brown butter and topped with lemon juice and capers. This delicate and meaty fish is perfectly balanced by our dry and crip Sauvignon Blanc. With zesty notes of lemon, the wine cuts through the richness of the brown butter to create a refreshing pairing.

Sole Meunière Ingredients:

  • 4 sole fillets
  • 1/2 cups of all-purpose flour
  • 8 tablespoons of unsalted butter
  • 1/3 cup of capers
  • 1 lemon cut in half
  • Salt
  • Pepper
  • 2 lbs of Yukon gold potatoes (the smallest size you can find)

Method:

1. First get a pot of salted water and bring it to a boil. Once the water comes to a boil put 2 lbs of  potatoes into the water and let boil for 15-20 minutes

2.  Use a plate for the 1/2 cup of flour to bread the sole. Dip both sides of the sole generously in the flour, and pat off any excess flour. Once you’ve done this, get a pan hot and add 2 tablespoons of oil. Gently place the sole in the pan careful of the oil splashing up. Sear the sole on both sides until golden brown. Then place on a plate lined with a paper towel.

3. While the sole is resting get a small pot or pan and add 6 tablespoons of butter, turn the heat on high and cook the butter until it turns a golden brown. Once that happens turn the heat off and add in capers and ½ juiced lemon.

4. Once the potatoes are cooked strain the water out and add them into a hot sauté pan with a tablespoon of oil, cook until they start getting golden brown. Then salt and pepper them and add 2 tablespoons of butter. Once cooked, pull the potatoes out with a slotted spoon and place on a plate. Then plate the sole next to the potatoes and pour your brown butter caper sauce over the top of the sole.

Bon Appétit!

ENJOY!