Filet of Sole with Muscadet Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Arrange these beautifully on a serving platter or individual plates to make an artistic picture! Garnish, arrange, serve and eat!!!
2 - 3 small carrots
5 - 6 fresh mushrooms
several cooked artichoke hearts
1 pound filet of sole
1 tablespoon all purpose unbleached flour
1/2 - 3/4 teaspoon Herbs d Provence
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1/2 - 3/4 cup muscadet or other white French wine
1 - 2 teaspoons capers, drained
snipped fresh parsley or fennel
Scrub the carrots and cut into rounds about 1/4 inch thick. Carefully wash the mushrooms but do not let them soak in water. Pat dry and slice into thin rounds or slices. If using fresh artichokes, cook them ahead of time and when cool remove the hearts and slice into rounds. Or, use a jar of prepared artichokes and drain them and slice if they are still whole. Place the carrots and mushrooms in a glass or ceramic bowl and cover with a glass or ceramic lid. Cook in microwave 3 - 4 minutes. Set aside along with the artichoke hearts.
Wash and pat dry the fish. Sprinkle both sides with flour, Herbs d Provence, salt, and pepper. Heat a heavy bottomed fry pan or saute pan over medium heat, adding the butter to melt but not to brown. Turn up the heat a little, add filets and cook quickly on first side and then turn to cook on the other. Takes only about 1 minute per side, but depends on the thickness and the pan and the heat so watch carefuilly. Remove fish to a plate, heat juices again and pour in the muscadet. Cook and stir to reduce by about half, and then stir in the drained capers. To serve, arrange the carrots, mushrooms and artichokes beautifully on serving plates with the fish. Drizzle with the muscadet and caper sauce. Garnish with snipped parsley and serve.
Recipe created 2017-03-13.
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