Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious—and no tears.
Ingredients
4 servings
Pilaf:
Sauce and assembly:
Pilaf:
Step 1
Preheat oven to 375°F. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 5–8 minutes. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 15–20 minutes.
Step 2
Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.
Sauce and assembly:
Step 3
Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 5–8 minutes. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 5–8 minutes. At this point, sauce will look broken and grainy, but it will come back together. Remove from heat and stir in lemon juice and 1/2 cup water. Cut 2 tablespoons unsalted butter into small pieces. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.
Step 4
Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.
Step 5
Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute. Add remaining 2 tablespoons unsalted butter and cook a minute or so until brown. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking.
Step 6
Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley. Serve with rice pilaf and lemon halves alongside.
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Reviews (13)
Back to Top我给这一叉,因为方向re unclear and it made quite a mess in my kitchen. It omits a crucial step, which I should have remembered - to dry the filets with paper towels, especially if they were thawed from frozen. I assumed the clarified butter was the sauce, so my frying pan was a mess, combined with the gloppy floured sole. There is way too much butter. From now on, I'll go back to my method taught to me by a French chef - filets dipped in flour, salt and pepper, then sautéed in butter, to which I add minced garlic. Plenty of fresh lemon juice is added as it cooks. Chopped parsley or dill is added at plating. I usually make plain rice. The pan juices are great over the rice. One bowl and one pan and no mess.
katpages1
Pennsylvania
4/27/2018
I was hopeful about this recipe. I used wild caught Orange Roughy in place of sole. I found the butter overwhelming & that's not a health thing for me; I love butter. Other reviews mentioned that this makes a lot of sauce. Perhaps I was too heavy handed in ladling sauce over finished product.My idea of French food is flavourful but not heavy in your gut. The step by step for making browned butter was very helpful. Next time I might cut back on butter in frying the fish. Lemon juice added a nice touch, I'm thinking capers would add a lovely contrast. It just didn't "ring my chimes".
cordeste
Toronto
1/18/2018
Any suggestions for a substitute fish? The types listed in the recipe are not available where I live. The recipe sounds awesome.
cajanalo
Texas
1/16/2018
Just like I had in Paris. For those complaining there’s too much butter, not healthy, this is meant to be eaten in moderation and not everyday! The sauce is a perfect compliment to a delicate fish like sole. Instead of rice, my husband prefers capellini and that’s what I served with it. Definitely will make again!
endfash
Murrieta, CA
12/8/2017
A favorite for special occasions. It is not healthy - but an amazing splurge. Better than many French restaurants.
lcsllc
Arlington, VA
10/12/2017
没有米饭鱼和酱。的sauce was plain and flat. It tasted like butter and cream. There was way too much sauce. Ended up throwing it away. Not healthy.
Anonymous
Seattle
2/13/2017
Amazing sauce!! Made it exactly how described and it came together beautifully. Made a lot though and need to find other uses for it bec it is delicious!! Did not like rice, was stick and too much bay, which didn't complement the fish.
phoodie2
San Francisco CA
8/31/2016
I made this recipe with rainbow trout and it was fabulous !!! The flavor of the fish really shines. I will defnitely make it again, but next time I will make much less sauce. I served it with sauted spinach - a very pretty plate. I wish that I could give it a five fork rating.
katt19067
Philadelphia, PA area
3/5/2016
It's very good! Made it as is first time with lemon sole & we loved it! Tonight I made it with grey sole & mashed potatoes instead of rice topped with sautéed shallots! It was even better! My hubby, who really doesn't like fish in general, gave bunch of compliments and specifically about sauce! Good stuff! :)
lisovska_ol
NYC
1/24/2016
So awesome, we couldn't speak. Not a diet dish, but a special occasion indulgence that is worth every pat of butter called for.
lcsllc
Arlington, VA
11/27/2015
I made this with lemon sole last night and it was delicious. Since there were only two of us I made 1/2 the sauce recipe as another reviewer suggested. I served it with my regular recipe for rice pilaf.
barbara216
Holliston, MA
9/11/2015
I have not made this recipe, though it looks delicious. I am just wondering why a recipe that calls for 1-1/2 cups of butter, 1/4 cup of ghee and heavy cream is the first to pop up under the "healthy" recipes?
beyman
Silver Spring, MD
9/6/2015
We (my wife and I always cook together) made this last night. For the fish, we were careful with the butter, but it never turned brown. We were using Ferrarini Italian butter and were carefully managing the heat. No matter, it did turn out tasty and more lemony than I would have predicted. As there are only 2 of us we had only 2 fillets and cut back a bit on the amount of butter sauce, but we still ended up with lots of left over sauce. Guess what we're having for dinner tomorrow night!!!???? For the rice, we sauteed the onions per the recipe, but instead of adding water and baking etc. we cooked the rice in a rice cooker. We did allow the bay leaf to 'participate' in the onions for a while before adding the cooked rice and butter. This worked great and saved time.
si_chef
Oak Park, CA
9/5/2015
