Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus
Recipe courtesy of Estate Chef Gretchen Stoops Luongo
Serves 4
Ingredients
1 ½ lbs Sole Filet, boneless and skinless
Salt and Black Pepper
Almond Flour, for dredging
2 ea Yuzu, 1 juiced and 1 cut into wedges, with seeds removed
4 Tbl clarified Butter
4 Tbl Butter
2 Tbl Pickled Ginger, minced
12 stalks Asparagus, shaved with a peeler or mandoline
1 Scallion, thinly sliced
Directions
- Season, then dredge sole filets in almond flour, coating both sides well.
- Working in two batches, melt 2 tablespoons clarified butter over medium-high heat in a skillet and cook sole, presentation-side down, for 2-3 minutes until browned and almost cooked through. Gently flip and cook through, another 1-2 minutes.
- Remove to a plate to keep warm while you cook the second batch.
- Combine asparagus, ginger, and scallions and lightly season with salt, pepper, and a bit of the yuzu juice.
- Melt the 4 tablespoons of butter in the same skillet used for the fish, and cook, swirling pan occasionally, until butter has turned a nutty brown color.
- Drizzle the remaining yuzu juice over the cooked fish, then the nut-brown butter.
- Top with the shaved asparagus salad and serve alongside the yuzu wedges.
Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc