Sole Meunière with Shoestring Potatoes
Sole Meuniere with Shoestring Potatoes
Makes 4 servings
For the Sole
2 X sustainable sole filets, about 2 pounds
¼ cup all-purpose flour
Zest of ½ lemon
1 tablespoon olive oil
¼ cup butter, divided
2 tablespoons capers
1 lemon, halved
1 tablespoon chopped fresh dill leaves
Sea salt and cracked black pepper
For the Shoestring Potatoes
4 large russet potatoes
Grapeseed or other neutral oil, for frying
For the Tartar Sauce
½ cup mayo
2 teaspoons Dijon mustard
2 tablespoon minced fresh dill
2 tablespoons minced capers
2 tablespoons finely diced dill pickles
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper, to taste
First, prepare the potatoes
Using a mandolin fitted with a julienne blade (or a very sharp knife), cut the potatoes into matchsticks. Transfer to a bowl of ice water and soak for 20 minutes, then drain and dry completely with paper towels.
Heat a 3 inch depth of oil in a Dutch oven or heavy, high-sided pot until it registers 350℉ on a deep-frying thermometer. Line a rimmed baking sheet with paper towels and set nearby. Working in small batches, fry the potatoes until golden and crispy, about 2½ to 3 minutes per batch. Transfer to the prepared baking sheet and repeat with the remaining potatoes. When all of the potatoes have been fried, transfer to a bowl and toss with furikake and a few generous pinches of sea salt.
Next, prepare the tartare sauce. In a small bowl, combine all of your sauce ingredients, mix well, and season to taste. Easy peasy.
On a plate, combine the flour and lemon zest, and season well with sea salt and cracked black pepper. Dust the fish with the flour mixture, coating every nook and cranny.
Heat a large skillet over medium heat, and melt the oil and 1 tablespoon of butter together. When melted, add the fish and fry for 2 – 3 minutes, until golden. Carefully flip, then continue cooking for 2 – 3 minutes on the second side, until golden all over. Carefully transfer to a serving platter.
In the still hot skillet, add the remaining butter and melt. Cook until starting to brown and smell nutty, then stir in your capers and the juice of ½ a lemon. Spoon the sauce over your fish, then top with dill leaves. Serve your fish with crispy shoestring potatoes, lemon wedges, and classic tartare sauce, if you like. Delicious!
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