21 October 2010 ~ 2 Comments

Sole with Beurre Blanc

Here is an excellent dish to put our beurre blanc sauce to good use. Sole is a flatfish, interestingly named after its resemblance to a sandal. Known for its mild flavor, sole is easy and quick to cook because of its thinness. Pair this with either potatoes or rice (and perhaps the leftover wine from the sauce!) and you’ve got yourself a great meal.


– 4 sole fillets (about 1 lbs)
– 1/2 flour
– 1/2 tsp salt
– 1/4 tsp fresh ground pepper
– 1 TBSP olive oil


Beurre Blanc Sauce– Prepare a beurre blanc sauce, but only add the butter when the sole is about cooked
– Rinse under cold water and pat the sole fillets dry with a paper towel
– Mix the flour, salt, and pepper on a plate
– Heat a large pan (large enough to fit the fillets) on medium with the olive oil
– When the oil is hot, coat the fillets on both sides in the flour and place in the hot pan
– Cook 4-5 minutes on each side
– Finish the beurre blanc sauce
– Serve immediately with beurre blanc and boiled potatoes (or rice)

Bon appétit!

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2 Responses to “Sole with Beurre Blanc”

  1. 25 April 2011 at 4:31 pm Permalink

    I will assume the amount of flour is 1/2 cup?

    Are those capers in the sauce?

  2. 25 April 2011 at 9:01 pm Permalink

    Eileen, those are whole black peppercorns. But capers would do very well too!

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