Sole with Lemon Cream
- SERVINGS: 4
You can use any type of sole for this dish, such as Petrale, lemon, or gray. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets.
- 2 tablespoons butter
- 2 pounds sole fillets, cut to make 4 pieces
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup flour
- 3/4 cup heavy cream
- Grated zest of 1/2 lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
- Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
A ripe, full-flavored Chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.
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