Ingredients:

  • 1 whole Red Sole (approx. 8-10 oz / 225-285g)
  • 1 tbsp (7g) Cake Flour
  • 1 tbsp (14g) Unsalted Butter
  • 1 tbsp (15ml) Olive Oil
  • Pinch Salt
  • Pinch Black Pepper
  • 1 tsp (5ml) Fresh Lemon Juice
  • 1 tbsp (15ml) Dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 tbsp (15ml) Heavy Cream (35% milk fat or higher)
  • Pinch Salt
  • Pinch Black Pepper
  • 4 Green Beans (frozen or fresh, approximately 50g)
  • 1 Small Turnip (approximately 80g), peeled and diced
  • 1 tsp (5g) Unsalted Butter
  • Pinch Salt
  • Pinch Black Pepper

Instructions:

  1. Wash the Red Sole thoroughly under cold running water. Remove any excess slime by gently rubbing the surface. Make diagonal slices near the gills, leaving the head attached. Carefully peel the skin back from both sides of the fish. For the side without the head, salt generously to help grip while peeling. Remove the guts, rinse the cavity thoroughly, and pat the fish dry with paper towels. Season the fish inside and out with salt and pepper. Lightly dust the fish with cake flour, shaking off any excess.
  2. Bring a small saucepan of salted water to a boil. Add the diced turnip and cook until tender-crisp (about 8-10 minutes). Add the green beans to the same saucepan for the last 3 minutes of cooking. Drain the vegetables well. Return them to the saucepan with the butter, salt, and pepper. Toss to coat and keep warm.
  3. Heat the butter and olive oil in a skillet over medium-low heat. Carefully place the floured fish into the hot skillet. Cook for 3-4 minutes per side, or until the fish is cooked through and the fin is golden brown. (The flesh should be opaque and flake easily with a fork).
  4. Remove the fish from the skillet and set aside, keeping warm. Add the white wine to the same skillet and deglaze the pan, scraping up any browned bits from the bottom. Reduce the wine slightly (about 1 minute). Stir in the lemon juice, salt, and pepper. Whisk in the heavy cream and simmer gently for another minute, or until the sauce thickens slightly. Adjust seasoning to taste.
  5. Place the cooked Red Sole on a plate. Spoon the lemon-cream sauce generously over the fish. Serve immediately with the buttered green beans and turnips.