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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, February 24, 2011

Salmon/Sole with lemon butter sauce



Ingredients: 

½ pound sole or salmon

All-purpose flour

Salt and freshly ground pepper

3 tablespoons unsalted butter

¼ cup dry white wine

Juice from 1 lemon

1 teaspoon minced parsley

 

Method:

 

Rinse the Sole, blot it dry, and dust it lightly on both sides with flour just before cooking it. Season with salt and pepper.

Melt the butter over medium-high heat in a skillet large enough to hold the sole. When the butter is foaming, lower the sole into the skillet and cook over medium heat for 3 minutes.


Flip the sole gently to avoid breaking it, using a fish spatula. This is a delicate procedure; don't rush it, or you will find yourself with a sole that breaks in half. Cook on the other side for 2 minutes, or until golden.

De-glaze with the white wine and lemon juice and cook 5 more minutes, or until the liquid reduces by half and the sole is cooked. Turn gently to coat with the sauce, sprinkle with the parsley, and serve.


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