Steamed Sole with Beurre Blanc

1. 1

   Trim any bones or skin from: 1 1/2 pounds sole fillets (petrale, rex, lemon, or Dover).

2. 2

   Season the fillets with: Salt.

3. 3

   Prepare: 1 cup Beurre Blanc (Warm Butter Sauce; page 228).

4. 4

   Set aside over a pot of warm (but not hot) water or in a thermos to keep warm.

5. 5

   Fill a pot with water to a depth of about 2 inches and bring to a boil.

6. 6

   Arrange the fillets in a steamer and place over the boiling water.

7. 7

   Cook until set but still moist.

8. 8

   This will take from 4 to 7 minutes, depending on the thickness of the fish.

9. 9

   Remove the steamer from the pot and transfer the fish to a warm serving plate or individual plates.

10. 10

    Spoon the beurre blanc over the fish.

11. 11

    Garnish with: 2 tablespoons chopped fresh tender herbs, such as chervil, parsley, chives, or tarragon.

12. 12

    If nasturtiums are available, remove the green stems from a handful, chop the flowers, and stir them into the finished butter sauce.

13. 13

    They add a wonderful color and flavor that complements the sole.

* Per serving · 4 servings · Values may vary.

No additional tips available.