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 

Sea salt 

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!

Leave a Reply