- 2 teaspoons fennel seeds
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 1/4 cup heavy cream
- 1/4 cup dry white wine
- Four 6-ounce sole fillets
- 2 tablespoons canola oil
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 tablespoon drained capers
- 1 tablespoon red wine vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- In a small skillet, toast the fennel seeds over moderately high heat until they are fragrant, about 30 seconds. Transfer the fennel seeds to a spice grinder and let cool completely, then grind them to a powder. Scrape the powder into a shallow bowl and whisk in the flour, salt and white pepper. In another shallow bowl, combine the heavy cream and white wine. Dip the sole fillets in the cream, then dredge them in the flour mixture.
- In each of 2 large skillets, heat 1 tablespoon each of the canola and olive oils until they are shimmering. Add 2 sole fillets to each skillet and cook the fish fillets over high heat until they are golden brown on the bottom, about 3 minutes. Carefully turn the fillets and cook until golden brown on the outside and white throughout, 1 to 2 minutes; transfer the fish fillets to plates.
- Wipe out 1 skillet and add the butter. Cook over moderate heat, shaking the skillet often, until lightly browned, about 3 minutes. Add the capers and shake the pan, then add the vinegar. Spoon the browned butter sauce over the fish, sprinkle with the parsley and serve immediately.
If the melted butter sauce is omitted, this sole meunière can be served at room temperature.
Sautéed spinach and mashed potatoes.
A medium-bodied, crisp, not overly oaky Chardonnay is a foil for the piquant sauce here. Look for a white Burgundy, or alternatively, consider a fruity, lemony Pinot Blanc from Alsace.