This is a special occasion dish. The cooking is more or less last-minute, so it’s useful for times when you’ve invited guests but haven’t time to cook ahead. Serve with mashed potatoes and broccoli.
Serves 4
8 single sole fillets, each about 21⁄2–31⁄4 oz (75–90 g), or 4 double fillets, each about 51⁄2–61⁄2 oz (150–180 g) (see Slice and skin the fillets, step 1)
1⁄3 cup (45 g) plain flour
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp (15 g) butter
For the sauce
2 tbsp (20 g) butter
7 oz (200 g) small white button mushrooms, thinly sliced
1 garlic clove, crushed
1⁄2 cup (120 ml) dry white wine
3⁄4 cup (170 ml) heavy cream
finely grated zest of 1 lemon
juice of 1⁄2 lemon
2 tbsp chopped fresh dill
fresh dill sprigs, to garnish
1. Prepare the sole fillets: if they have their skin on, remove it; if you purchased double fillets, cut them in half lengthwise first (see Slice and skin the fillets). Rinse the fish, if necessary, and pat dry with paper towels. Sprinkle the flour onto a plate and season with salt and pepper. Coat both sides of the fillets with the seasoned flour.
2. Heat 1 tablespoon of the olive oil with the butter in a large, nonstick frying pan over medium–high heat. Add 4 sole fillets and fry for 11⁄2–2 minutes or until golden (see Keep the fillets flat). Turn over and fry the other side for 11⁄2–2 minutes. Do not let the butter brown. Transfer the fillets to a serving platter, cover with foil, and keep warm. Heat the remaining 1 tablespoon of oil and fry the remaining 4 fillets; transfer them to the platter.
3. Make the sauce: melt the butter in the frying pan. Add the mushrooms and fry over medium–high heat for 2–3 minutes, then add the garlic and fry for 1–2 minutes. Pour in the wine, stir, and bring to a boil over medium–high heat. Simmer for 1–2 minutes, then pour in the cream. Simmer, stirring, until the sauce thickens. (See Make a thick, creamy sauce.)
4. Stir in the lemon zest and juice, salt and pepper, and the chopped dill. Spoon the sauce over and around the fish and garnish with dill sprigs.
PAN-FRIED SOLE WITH A CREAM AND MUSHROOM SAUCE
KEYS TO PERFECTION
Keep the fillets flat
Fry the unskinned side of the fillets first, as it will be the “presentation” side. Press down with a fish slice if needed to prevent curling.
Make a thick, creamy sauce
1 Fry the mushrooms until their juices run and they become tinged golden brown. Let the wine evaporate before adding the cream.
2 After the cream has been added, the sauce should simmer until it has thickened enough to coat the mushrooms (about 3 minutes).