Hello my little minnows. My Petrale Sole that I had at Trattoria Pinocchio‘s in the North Beach area of San Francisco was moist and flaky with just enough zing to leave a lasting memory in my mind. Of course that made me realize that I actually have never cooked any kind of sole at home.
Until now…
My local grocery store had some fresh Dover Sole so I placed it into my cart with dreams of recreating that deliciousness for dinner.
I was daydreaming about the like and flaky fish that was going to be dinner!
When I looked into the fridge to see how I can prepare my fish, I came up with a Creamy Lemon Sauce to serve over my pan-fried sole.
- 16 ounces fresh dover sole fillets
- ½ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 Tablespoon chives, chopped
- 1 small shallot minced
- ¼ cup white wine
- 2 Tablespoons butter, cut into 4 pieces, plus ½ Tablespoon
- 2 Tablespoons fat-free half and half
- 1 Tablespoon Arrowroot
- Juice of ½ lemon
- Mix the paprika, salt, pepper and chives in a small bowl.
- Sprinkle over the sole. Set aside.
- Start to make the Lemon cream Sauce by pouring the pine and shallots in a small sauce pan.
- Heat on high until it boils and reduced by ½.
- reduce heat to medium and add butter pieces one at a time until each one melts completely and the sauce is nice and smooth.
- Take the two tablespoons of half and half and add the arrowroot and mix together in a small bowl. Once it has a paste-like texture add it to the wine sauce. Reduce heat to simmer and add the lemon juice.
- Spray a large skillet with non stick spray. Heat on medium-high heat, melt ½ tablespoon butter in the pan.
- Place the sole in the hot butter pan and reduce heat to medium and cook for about 6 to 8 minutes.
- Place fish on a patter and pour the lemon sauce over the fish or serve on the side
It was like butter melting in your mouth. The sole was so flaky and delicious. The lemon sauce was creamy and tart. What a perfect combination.
So let your next dining experience be your inspiration.
Thank for stopping by and have a great day!
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Marlene,
Your sole looks wonderful! I made a creamy lemon sauce last night, but for linguini and roasted asparagus. And it wouldn’t cook down sufficiently. Until after we finished eating!
Great idea–I don’t cook enough fish.
I would LOVE it if you shared this in my Spring/Easter Linky Party! You can find it here: http://littlemomprairie.blogspot.com/p/blog-round-up.html