Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus

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.

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