Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus

Recipe courtesy of Estate Culinary Team

Serves 4


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



  1. Season, then dredge sole filets in almond flour, coating both sides well.
  2. 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.
  3. Remove to a plate to keep warm while you cook the second batch.
  4. Combine asparagus, ginger, and scallions and lightly season with salt, pepper, and a bit of the yuzu juice.
  5. 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.
  6. Drizzle the remaining yuzu juice over the cooked fish, then the nut-brown butter.
  7. Top with the shaved asparagus salad and serve alongside the yuzu wedges.

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Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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