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Sacramento Forums: Recipes for Sole? - Sacramento Forums

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Recipes for Sole? Rate Topic: -----

#1 User is offline   Mr.Carmichael 

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Posted 23 May 2008 - 01:00 PM

I picked up a ton of Sole at Costco, but I usually don't cook fish. I'd like to, that's why I bought it, but the only thing I've done is put it in our deep fryer. That stunk up our house for a few days!! Never again! So, does anyone have any good tips, suggestions, and/or recipes for cooking Sole? They would be very appreciated! :)
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#2 User is offline   Eric 

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Posted 23 May 2008 - 02:14 PM

There are a bunch of recipes on this site:
http://www.cookitsim...0020-01j09.html

:)
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#3 User is offline   Mr.Carmichael 

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Posted 12 June 2008 - 08:22 AM

thank you so much!
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#4 User is offline   Eric 

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Posted 13 June 2008 - 08:01 AM

no problem :confused:
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#5 User is offline   Mr.Carmichael 

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Posted 19 June 2008 - 02:51 PM

I combined two recipes I found on that site and created the following one and let me tell you it was gooood. We had it with homemade couscous, mixed vegitables, and rolls.


Baked Lemon Sole with Parmesan Crust

Ingredients:
4 thin fillets of sole
cup bread crumbs or more if needed
3 tbsp grated parmesan cheese
3 tbsp melted butter
2 tbsp olive oil
2 tbsp fresh finely chopped parsley
tsp ground pepper
Lemon wedges

Directions:
1. Preheat oven to 400 degrees
2. Melt butter in 13x9 baking dish
3. Coat sole fillets lightly in olive oil
4. Mix bread crumbs, parmesan cheese, parsley & pepper in shallow bowl
5. Dip sole fillets in bread crumb mixture
6. Place fillets in baking dish on melted butter
7. Bake at 400 degrees for 20-25min
8. Squeeze lemon juice as desired

Serves: 2-4
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#6 User is offline   Evan 

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Posted 30 November 2011 - 11:10 PM

Petrale Sole with Ginger Brown Butter Beurre Blanc

Serves 3-4

For a traditional beurre blanc, strain the sauce to remove the shallots, garlic and ginger. I like it unstrained, which is a little more rustic but has a nice texture.
The sole:
1 pound petrale sole fillets
2 tablespoons olive oil
-- Kosher salt and ground black pepper, to taste
-- Juice of 1/2 lemon
The beurre blanc:
2 tablespoons butter
1 1/2 teaspoons freshly grated ginger
2 teaspoons minced garlic
2 tablespoons minced shallot
1/4 cup dry white wine
2 tablespoons lemon juice + more to taste
1 teaspoon Champagne vinegar
1/4 cup heavy cream
6 tablespoons brown butter, chilled until hard and cut into small pieces
2 tablespoons chopped cilantro, for garnish (optional)
Instructions: Preheat broiler. Place sole fillets on a rimmed baking sheet. Brush with olive oil and season with salt and pepper. Broil just until cooked through and opaque in the center, 3-4 minutes. Remove from oven, sprinkle with lemon juice and set aside, tented with foil to keep warm.
Meanwhile, melt the 2 tablespoons butter in a medium saucepan on medium heat until just beginning to turn brown, about 3 minutes. Add the ginger, garlic and shallots, and stir constantly until the shallots have softened, 2-3 minutes. Add the wine, lemon juice and vinegar, and cook until almost entirely evaporated, 3-4 minutes. Add cream and stir to warm through. Remove from the heat and add the brown butter in pieces, whisking between each addition, until the sauce is slightly thickened. Season to taste with salt and pepper, and with more lemon juice, if desired.
Divide the fish between 3 or 4 plates, and spoon 2 tablespoons of sauce over each serving. Garnish with chopped cilantro, if desired, and pass the rest of the sauce at the table.

Per serving: 445 calories, 26 g protein, 11 g carbohydrate, 32 g fat (12 g saturated), 117 mg cholesterol, 490 mg sodium, 0 fiber.
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