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Kosher recipe: Savory Sole With Butter Lemon Sauce
Published: 01/29/2009 by Chef Mendy
Serves 4 - Prep time: 10 minutes INGREDEIENTS 8 sole fillets, (3 to 4 ounces each) 16 very thin lemon slices, (from 1 to 2 lemons), seeds removed Juice of 1 lemon, (3 tablespoons) 1/2 cup dry white wine 3 tablespoons cold butter, cut into pieces Coarse salt DIRECTIONS 1) Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish. 2) Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates. 3) Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired. Total time: 20 minutes
