The simplest petrale sole recipe

It being the first week of Spring and with all the lovely weather, seemed a good call to head to the fish market and get some fresh fish for dinner.
The fish guy said it was nearing the end of the season for Petrale Sole and it looked so nice and pink so we got a few fillets.

With fish this light and fresh, its best to keep the recipe simple and let the flavor come through.
This is how I did it:

2 tablespoons pine nuts
2 tablespoons unsalted clarified butter*
3 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon

In a skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Remove. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.

Season sole with salt/fresh pepper/thyme and dredge in flour, shaking off excess.

In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side.

Transfer sole to plates and spoon pine nut mixture over it after adding fresh lemon juice to it.

Before starting the sole, I had popped into the oven- preheated at 450- a pan of asparagus spears to be roasted.  I dressed them in the pan with olive oil, dash of black sesame oil, salt, pepper and squeeze of lemon and let them roast for about 10 minutes.

Here is the end result...

I cannot tell you how light and fresh this fish was...so delicious. This literally took me 30 minutes including prep time.

* Clarified/Browned Butter- I make a small batch of this to cook with a few times a month and keep it in a small Tupperware container in the fridge. The advantage of cooking with this is that it gives you a golden clear fat which can be heated to a higher temperature without burning as opposed to whole butter. Here is how to make it:

Take a stick of unsalted butter and heat in small saucepan past melting until its bubbled up and becomes a darker shade of amber; about 8-10 minutes. Strain through cheesecloth or a paper towel through small strainer into small container. Let cool and then use for cooking. I love to make winter greens like swiss chard, collard greens, mustard greens that are finished with this browned butter. A little goes a long ways.

Comments

[David]

Wow, that looks great!
Pacific halibut is in season right now... maybe it's time for some fishes...

[Hot_cialis]

cialis tadalafil cialis tadalafil 100mg cialis tadalafil 20 mg cialis tadalafil american express cialis tadalafil canada cialis tadalafil cialis tadafil tal cialis tadalafil reviews cialis tadalafil viagra cialis tadalafil work cialis the dangers fda cialis the sex pill cialis to buy

[Antivirus_man]

Hi, I congratulate you on Merry Christmas!

[JOBS_frend]

The new year is already knocking at the door, let it will bring only happiness and joy.

[school_dubl]

Hi Merry Christmas and Happy New Year

[Realestate]

With the new 2011. Year! Congratulations.

[Rental]

With the new 2011. Year! Congratulations.

[Rental]

Hi Merry Christmas and Happy New Year

[Hotjobs]

Interesting site, always a new topic .. good luck in the new 2011. Happy New Year!