Sunday, February 9, 2014

Sole with Wilted Herbs

While it's been a good couple of weeks for cooking, my motivation for posting recipes lately is rather low, so I'm going to stick with giving you a very quick and easy, but delicious dinner. The sauce on this is rich, but bright. For the herbs, I used a mixture of dill, mint, and just a bit of marjoram.

One year ago: Lamb-Stuffed Quince with Pomegranate and Cilantro
Two years ago: Rabbit with Sichuan Pepper
Three years ago: Sweet Tart Dough
Four years ago: Cranberry Pecan Bread

Sole with Wilted Herbs (from The Herbal Kitchen)

1 1/2 lb skinned sole fillet, such as Dover or petrale
1 cup milk
1 cup all-purpose flour
kosher salt
2 tbsp vegetable oil, divided
5 tbsp butter, divided
1/4 cup coarsely chopped parsley
1/2 cup very coarsely chopped soft-leafed herbs, such as basil, chervil, chives, dill, mint, or tarragon
2 tbsp lemon juice

1. Pour milk into shallow bowl.
2. Mix flour with 2 tsp of salt and spread on platter.
3. Dip each piece of fish in milk, dredge with flour, and place on parchment paper.
4. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add 1 tbsp of butter when skillet is hot enough for butter to sizzle, but not brown.
5. Place fish fillets in pan without overlapping (for the full recipe, you'll need to do two batches). Cook until golden brown, 2 - 3 minutes. Flip to brown the other side. Slide pieces onto warm plates.
6. Repeat steps 4 and 5 with remaining fish.
7. Add remaining 2 tbsp to hot pan and turn off heat. Add large pinch of salt if butter is unsalted.
8. When butter melts, toss in parsley and other herbs. Stir so herbs absorb butter.
9. Add lemon juice, stir, and spoon herb butter over fish and serve.

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