Sole à la Grenobloise
In classic French cuisine, any preparation bearing the designation <em>grenobloise</em> is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Yield: serves 2
- 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
- Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside.
- 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.
- 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.
- 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.