Petrale Sole With Meyer Lemon Beurre Blanc Food

PETRALE SOLE WITH MEYER LEMON BEURRE BLAN

Steps:

• With damp hands, run your fingers over all the surfaces of the filets, looking for any bones that are protruding. Pull out anything you find. On a work surface spread with plastic wrap, scatter about 1/2 cup of flour. Dip the fillet pieces lightly in the flour, sprinkle with a little salt and pepper and set aside. In a frying pan, heat 2 tbsp of the butter over medium-high heat. When foaming, add the fish fillets, a few at a time, not crowding the pan. Sauté until golden, about 1 minute, turn and fry the other side, another minute. Remove to a plate and keep warm until all are completed. In a saucepan over medium-high heat, combine the Meyer lemon juice and zest. Add the cream and bring to a boil. Remove from the heat and add the remaining 6 tbsp of butter, one at a time, whisking to melt. Arrange the fish on a platter, or 4 individual plates, and drizzle with sauce. Serve immediately. Wine pairing: Butter sauce with the lower acid Meyer lemon will be fine with a moderately tart wine, which does not need excessive "buttery-ness" to match. Try an Italian Chardonnay or Oregon Pinot Gris.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

Steps:

• On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
• In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
• In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
• Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.

PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

Steps:

• Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
• Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
• Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.
• Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

LEMON-SAGE TROUT WITH BEURRE BLANC

Steps:

• In a mixing bowl combine lemon zest, chopped sage, salt and pepper. Rub all filets of trout with olive oil and season with lemon-sage seasoning mix. In an oven or open grill, roast trout at 350F for 10 minutes on a greased sheet pan. Roast until the thickest part of the filets start to flake.
• While trout is cooking saute the chopped shallots, garlic and bay leaf over hight heat. When the shallots are sweated deglaze the pan with white wine and lemon juice then reduce the liquid by half. Add the heavy cream and reduce that liquid by half. While the liquid is reducing set the butter aside and let it reach room temperature.
• Remove sauce from the heat and slowly whisk in the room temperature butter until all the butter has been incorporated. Adjust seasoning and strain the sauce through a fine mesh seive. Serve immediately.