"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, July 16, 2014

Sole with Capers, Cornichons, and Brown Butter Sauce

Yum
Sole with capers, cornichons and brown butter sauce- simplelivingeating.com


I was planning on making Dorie Greenspan's Skate with Capers, Cornichons, and Brown Butter Sauce but I ran into difficulty finding skate. I never cooked skate at home, and I never actually saw it in my fishmonger's store... so when he said he couldn't get it - I really wasn't that surprised.


Sole with capers, cornichons and brown butter sauce- simplelivingeating.com

Skate is an odd fish. It's a member of the stingray family. You eat the wings. I've had it in restaurants, and please if you ever do see it on a menu, get it.. skate is delicious.

No matter, this recipe works with any thin white fish. I chose sole...because everyone likes sole. It's mild and it's easy to cook.


Sole with capers, cornichons and brown butter sauce- simplelivingeating.com

What I love about this dish is that you don't really need a recipe to make it. You can pull some cornichons or other pickle out of your pantry, along with some capers. Mix them up with sherry vinegar and grainy mustard and you got a sauce for a white fish that you just sauteed in butter... simple. 

But if you must know exactly how I made mine here is my adaptation.


Sole with capers, cornichons and brown butter sauce- simplelivingeating.com


Sole with Capers, Cornichons, and Brown Butter Sauce

Diane Balch
simplelivingeating.com

adapted from Dorie Greenspan's "Skate with capers, cornichons, and brown butter sauce" from Around my French Table

Ingredients:

1/4 cup of sherry vinegar
1 tablespoon of grainy mustard
12 cornichons chopped
2 tablespoons of capers
1 stick of unsalted butter
4 sole fillets
flour

Directions:

1) Whisk together vinegar and mustard. Mix in cornichons and capers. Set aside.

2) Dry sole well. Lightly salt and pepper it.  In a large flat dish spread out some flour. 

2) In a large non-stick skillet heat 2 tablespoons of butter on medium high heat.   If you can't cook all the fish at once,  cook it in batches; adding more butter as need.  

3) Cook the fish for approximately 2 to 3 minutes per side. Cook until edges start to brown.  Don't over cook.. the fish will continue to cook after you take it out of the pan. Set aside cooked fish in a large serving dish. 

4) Once all the fish is cooked put 6 tablespoons of butter in the skillet. Heat until it starts to slightly brown. You will smell a nutty aroma. Add the cornichon mixture into the skillet and mix it with the butter. Heat through and spoon over the fish.





Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



Click here to see how the other Dorista's did.







21 comments:

  1. I was surprised at how much my family liked this dish (sans skate here, as well).

    Looking forward to meeting you later today!

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    1. You are everywhere Cher... very excited for our French dinner tonight too.

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  2. I really enjoyed this dish too (with mahi mahi instead of skate!). Nice make up!

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    1. Thanks Mardi,
      Mahi mahi is not a fish I see often on the East Coast either, but I love it.

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  3. I couldn't get skate either. Your sole looks delicious. I believe it's the sauce that makes this.

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  4. Oh my! You got great results, looks FAB!

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  5. I have never seen skate (wings) on a menu. Maybe I just didn't notice. I made this recipe with Wild Alaskan Pacific Cod and loved the preparation. In fact, I am making it again this week. I am so anxious to hear about your Dorista-adventure in NYC. I hope Betsy and you connected as planned before you went into the City. Pictures, please. (Didn't love the Coddled eggs - think I would prefer baking them.)

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    1. I told everyone we needed to take more pictures... Kathy has a few and I'm sure she will put them up on FB. We had a wonderful time delicious food, conversation and much foodie shopping.

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  6. This must be one of the recipes I missed and your rendition has me excited to try it. Great photos ~

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    1. Thanks Tricia,
      You should definitely try it, works with any white fish. Missed meeting you this weekend.

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  7. Your sole looks magnificent! I could eat this recipe every week! It looks like the Dorista gathering was a blast!

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    1. Me too... I have already made this twice with different fish. The gathering was super fun, but I am super tired... NYC is intense.

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  8. This sounds so good, Diane! It's very much like dishes I have eaten in France. Love the addition of the sherry vinegar in your recipe - it would add such great flavour. Thank you for sharing this delicious recipe with us at The Hearth and Soul Hop. I'll be pinning and tweeting it :-)

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    1. You are the best April... this has become my go to fish dinner. I always have the ingredients on hand and it works with any white fish.

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  9. You know I don't cook fish nearly enough for how much I love it. This looks great. I'll have to try it! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

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    1. Most people don't, but this is something you can make out of the pantry.

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  10. It's been run reading about all of the different kinds of fish people used for this recipe. They all seemed to work, too. Your version looks great.

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  11. Your fish looks delicious! This was popular here too.

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  12. Fish, capers, grainy mustard, brown butter...oh my goodness! Lovely dish, Diane! Pinned to my seafood board.

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  13. This looks delicious! Pinned. Please join us tonight at 7 pm and party with us. We would love to have you! http://loulougirls.blogspot.com
    Happy Monday! Lou Lou Girls

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  14. Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
    Pinning your post!
    Miz Helen

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