Sole à la Grenobloise
Photo: André Baranowski
SERVES 2
In the realm of classic French cuisine, any preparation bearing the designation grenobloise—literally, "of Grenoble", a city in southeastern France—is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
2 whole skinless sole filets (about 4 oz. each),
halved lengthwise down center line
Kosher salt and freshly ground black pepper
to taste
1⁄4 cup milk
1 lemon, peeled
1⁄2 cup flour
2 tbsp. clarified butter
2 tbsp. unsalted butter (like L'Ancêtre Bio Organic)
2 tsp. capers, drained
2 tsp. coarsely chopped flat-leaf parsley
1. Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside.
2. Using a knife, cut white pith away from lemon; remove segments by slicing between membranes. Cut half the segments into 1⁄2" pieces. (Reserve the other half for another use.) Put flour on a plate; season with salt and pepper; set aside.
3. Heat clarified butter in a large skillet over medium-high heat. Remove filets from milk; fold the thin, tapered ends under to create an even thickness. Dredge both sides in flour, shake off excess, and add to skillet. Cook, turning once, until golden brown, about 2 minutes per side. Transfer to plates; cover with foil to keep warm.
4. Add whole butter to skillet; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from heat and stir in lemon pieces, capers, and parsley; swirl skillet to combine. Spoon sauce over sole. Serve immediately.
and saveur magazine comes through again!
we loved this so much the first time we had it that we made it again two nights later.
we did make one change to the recipe: instead of frying the fish in clarified butter, we used grapeseed oil then added unsalted butter to the pan to make the browned butter.
we served the fish with steamed green beans and boiled unpeeled red skinned potatoes. brilliant.
-e morris, toronto, canada
and saveur magazine comes through again!
we loved this so much the first time we had it that we made it again two nights later.
we did make one change to the recipe: instead of frying the fish in clarified butter, we used grapeseed oil then added unsalted butter to the pan to make the browned butter.
we served the fish with steamed green beans and boiled unpeeled red skinned potatoes. brilliant.
-e morris, toronto, canada
Rating: 5