Sautéed Sole Fillets

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Few white-fleshed fish have achieved the popularity of sole over the centuries. Actually, the fish called “soles” are different species in different parts of the world. Regardless of the names, the several varieties marketed as sole on the American coasts and in better inland fish markets are tempting fare indeed. They have an innate sweetness of flavor and a characteristic lack of “fishy” flavor which have made them stars on great restaurants’ menus forever. Whether called “Dover,” “English,” petrale, rex and sand dabs (both usually sold whole), lemon, or some other name, sole fillets (or small whole fish) are easy cooking and wonderful eating.

Ingredients

Steps

1. Dry fillets on paper towels. Place flour, salt, and pepper in a gallon-size plastic or paper bag and shake to combine. Just before you are ready to sauté, add 1 or more of the fillets to the bag to coat them with flour, shaking off the excess flour and setting the fillets aside. Continue until all fillets are coated with flour.
2. Melt butter in a 10- or 12-inch frying pan over medium heat. When pan is hot and butter melted, add fillets and cook until lightly browned; turn and brown on the other side. Fillets are most likely done at this point; check to see if the flesh is opaque rather than translucent in the middle and cook a little longer if not. Transfer fish to warmed serving plates. Splash vermouth into the pan, give a quick stir, cook 15 seconds, and pour equally over the plated fillets. Sprinkle with parsley and serve immediately. Excellent paired with crisp-tender broccoli or asparagus and warm, crusty bread.

Notes

• If any of the fillets are larger than you want to serve on one plate, lay them on your cutting board. Use a sharp boning knife or chef’s knife to make an angled cut starting on top near the thickest end and cutting down toward the tail end to separate the fillet into 2 pieces, more or less equal in size. Visualize the resulting pieces before you cut and place your knife accordingly.
• For a crunchier coating, dredge fish in flour as above, dip in beaten egg, then dredge in unseasoned fine dried bread crumbs. Do the coating at the last minute; then cook as above.
• Variations? The world has zillions! Try adding 2 tablespoons capers to the butter and warming them and the parsley for a few seconds before pouring over fish. Or lightly brown in butter 1/2 to 3/4 cup sliced almonds and portion over fish—sole “almondine.” Experiment!

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.