Lemony Sole With Green Olives, Bacon, And Capers

By á-174942

Ingredients

• BEURRE BLANC:
• 4 grey sole fillets - (6 oz ea)
• 1/2 cup all-purpose flour
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/4 cup chopped green olives
• 3 tablespoons drained capers
• 4 strips cooked bacon crumbled
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup white wine
• 1 shallot finely chopped
• 1 tablespoon heavy cream
• 1/2 cup unsalted butter cut into cubes, and chilled
• 1 teaspoon fresh lemon juice
• Kosher salt to taste
• Freshly-ground black pepper to taste
• SERVING SUGGESTION:
• Jasmine rice

Details

Servings 4

Preparation

Step 1

Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.

Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.

For the Beurre Blanc: Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)

This recipe yields 4 servings.