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Petrale Sole Sautéed in Herb Butter


sauteed solePetrale Sole Sautéed in Herb Butter Sauce

Adapted from a recipe served at Paul Martin's American Grill.
Serves 4
 
1-1/2 pounds petrale sole fillets (4 to 6 fillets, depending on size)
Salt, to taste
3 tbsp minced shallots
1/4 cup dry white wine
2 tbsp cold, unsalted butter, cut into 4 pieces
Fresh thyme or basil leaves
Fresh chives, minced
Lemon wedges (Meyer lemons preferred)
  1. Pat the sole fillets dry with paper towels. Salt lightly on both sides.
  2. Heat oil in a large, non-stick skillet on medium-high heat. Add fish to pan and brown lightly on both sides. (Fish is cooked when it flakes easily and is no longer translucent; about 3 minutes per side; do not overcook). Place the fully cooked fillets on a warm plate.
  3. Add shallots to pan and sauté until soft. Add white wine to “deglaze” the pan, and use a spatula to loosen up any browned shots, chives, and herbs sticking to the bottom of the pan. Add butter and swirl gently to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.
  4. Serve immediately.
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