Petrale Sole with Brown Butter and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup all-purpose flour |
2 tablespoons finely ground cornmeal |
1 teaspoon paprika |
kosher salt |
1/4 teaspoon freshly ground black pepper |
4 (4- to 5-ounce) petrale sole fillets |
2 tablespoons extra-virgin olive oil |
2 tablespoons finely chopped fresh tarragon |
2 tablespoons unsalted butter |
4 lemon wedges |
Directions:
1. Combine flour, cornmeal, paprika, 1/2 teaspoon salt, and pepper in a large, shallow plate. Dredge fish, one at a time, in mixture.
2. Heat oil in a large, nonstick sauté pan over high heat just until smoking. Carefully add fish fillets in a single layer. (Do not overlap fillets or overcrowd the pan.) Cook over high heat 1 1/2 to 2 minutes or until golden brown and slightly crispy on one side.
3. Turn fish fillets over with a spatula. Add tarragon and butter to pan. Cook about 1 minute or until fillets just begin to flake and butter turns golden brown. Transfer fillets to serving plate. Season to taste with salt. Serve warm with lemon wedges.
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