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Sole a la grenobloise

Sole a la grenobloise

1/2 stick (1/4 cup) plus

2 tablespoons unsalted butter

2 tablespoons capers

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

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