Main course
Filet Of Sole With A Brown Butter Rose Sauce
Pan-fried sole fillets get a quick dredge in flour, then a sear in browned butter until golden. The pan is then deglazed with rosé wine and lemon juice, creating a simple, tangy sauce to spoon right over the fish. It's a quick meal, taking about 45 minutes from start to finish, and serves two.
Method
7 steps · 45 min total
- 01
Prep the Sole
Rinse the sole fillets under cold water, then pat them completely dry with paper towels. This helps them crisp up nicely in the pan. - 02
Brown the Butter
Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Keep an eye on it; the butter will foam, then the milk solids will start to turn amber and smell nutty. You want it to be bubbly and just turning brown.
