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Sole Meunière

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Between my parents’ visit and all the dining out I have done in the past couple weeks, I have barely had a chance to cook something new since my deconstructed dumplings. So you can imagine how excited I was to get back into the kitchen last night and whip something up – without a recipe! It’s been great to discover all these new recipes from Bon Appetit and New York Times, but I truly feel at home in the kitchen when I’m improvising.

I went to a local high-end grocery store to pick up the few ingredients that I needed for this dish. It’s a bit pricer than my trusty Falletti Foods, and I was shocked to see that the only salmon they had available was farmed and $17.99 per pound! After some consideration, I decided to pick up three small fillets of Fresh Local Dover Sole for $14.99 per pound. Then I grabbed some broccolini, parsley, lemons and a shallot and got the heck out of there before I spent any more money.

Sole Meunière with Shallots and Capers (serves 2)

  • 1 lb fresh sole
  • 1/2 cup flour
  • 2 TB vegetable oil
  • 5 TB butter
  • 1/2 shallot, diced
  • 1 TB capers
  • 1/4 cup white wine
  • 2 TB parsley, finely chopped
  • 1/4 cup fresh lemon juice
  • salt and pepper

Roasted Broccolini (serves 2)

  • 1 head of broccolini
  • 1 TB olive oil
  • 1/2 shallot, diced
  • 1 garlic clove, minced
  • salt and pepper
  • 2 TB bread crumbs

broccolini

Preheat the oven to 425 degrees. In a 9×9 glass baking dish, toss broccolini with olive oil, shallots, garlic, salt and pepper. Top with bread crumbs and cook for 25 minutes, tossing halfway through.

Meanwhile, salt and pepper both sides of the sole fillets. Coat with flour, shaking off excess, then place onto a plate or parchment paper.

sole

Heat a large skillet over a medium-high flame. Once hot, add vegetable oil and 2 TB butter. When butter stops foaming, gently place each fillet into the pan. Cook for 3 minutes, then carefully turn the fillets and cook for another 2 minutes. Transfer to a warmed plate and cover with aluminum foil.

Meuinier sauce

In the same skillet, heat 3 TB butter over a medium flame. Add shallots, capers and white wine and sauté for 2 minutes, scraping up bits of fish that was left in the pan. Remove from heat, then add parsley and lemon juice and stir to combine. Plate the fish and the broccolini, then pour the sauce over the sole and devour!

Typical Meunière sauce is just browned butter, parsley and lemon but I thought that the capers and shallots would add more texture and flavor to the dish. I tossed in the white wine as a spur of the moment decision when I had just a bit left in my glass, and it was becoming too room-temperature for my taste. The sauce turned out perfectly and the fish had a soft, flakey consistency that melted in my mouth. Delicious, indeed!

sole and broccolini

I paired the dish with the same white wine that I used in the sauce: VML 2012 Russian River Valley Sauvignon Blanc. The wine is bright and refreshing, with hints of lime and wet stone – the perfect crisp Sauvignon Blanc for this dish. The acidity paired well with the lemon and capers, and anything too full-bodied would have been overkill with the brown butter sauce.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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