Sole a la grenobloise
1/2 stick (1/4 cup) plus
2 tablespoons unsalted butter
2 tablespoons capers
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4 sole fillets or other white fish, about 6 ounces each
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground pepper
4 thin slices good-quality white bread
1 clove garlic
2 bags (10 ounces each) baby spinach
Chopped parsley and chives
Brown butter hollandaise, see recipe, or browned butter, optional
Makes 4 servings.
Heat 1 tablespoon of the butter in a large skillet over medium heat; add the capers. Cook, stirring, until crispy, about 2 minutes. Transfer with slotted spoon to a plate. Brush the sole fillets lightly with the beaten egg. Season with 1/4 teaspoon of the salt and pepper to taste. Place a bread slice on top of each; trim off edges to just fit over each fillet.
Heat the same skillet over medium heat; add 1 tablespoon of the butter. When butter has melted, put the clove of garlic on the end of a fork. Add spinach to skillet; stir with the "garlic fork." Add remaining 1/4 teaspoon of salt. Cook, stirring, until just wilted, about 2 minutes; keep warm.
Heat a large skillet over medium heat; add remaining 1/2 stick butter. Carefully place fillets, bread side down, in skillet; cook until bread is a golden and crisp, 1 1/2 minutes. Turn; cook until fillets are cooked through, 4-6 minutes.
Arrange the fried capers, parsley and chives around the edges of 4 plates. Mound the cooked spinach in the center of each plate; top with fillet, bread side up. Drizzle with brown butter hollandaise.
Nutritional information per serving: 394 calories, 48 percent of calories from fat, 21 g fat, 12 g saturated fat, 178 mg cholesterol, 16 g carbohydrates, 36 g protein, 809 mg sodium, 4 g fiber