Persillade, a mixture of garlic and parsley, turns plain potatoes into a bistro favorite. The potatoes will also serve as an ideal vehicle for sopping up the fish’s white wine sauce.
Yield: 4 servings
Pat sole dry and coat with flour. Season with salt and pepper. In a large sauté pan on medium-high heat, add 2 tablespoons butter. When foam subsides, add fish and cook until browned and just cooked through, about 2 minutes per side.
Persillade, a mixture of garlic and parsley, turns plain potatoes into a bistro favorite. The potatoes will also serve as an ideal vehicle for sopping up the fish’s white wine sauce.
Yield: 4 servings
Pat sole dry and coat with flour. Season with salt and pepper. In a large sauté pan on medium-high heat, add 2 tablespoons butter. When foam subsides, add fish and cook until browned and just cooked through, about 2 minutes per side.
Heat a saucepan on medium and add 1 tablespoon butter. When foam subsides, add shallots. Sauté until light brown, about 3 minutes. Add Dijon mustard and wine and cook until reduced by half. Add cream and whisk well.
Add potatoes to a medium saucepan and cover with cold water. Bring to a boil and cook for 5 minutes. Drain well. Heat a sauté pan on medium and add 2 tablespoons butter and 1 tablespoon oil. Add potatoes and season with salt and pepper. Sauté until golden brown and crispy, about 6 minutes. Add garlic and parsley and cook for an additional minute, tossing potatoes well.
