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Lemon Sole with Sauce Choron

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Flaky, dare-I-say “lemony” sole is poached in white wine, shallots, and butter. Its cooking liquids are reduced, and added to a marvelous “sauce choron”—a zingy hollandaise flavored with tomato paste.

Serves 2-4.

Demo

 

Ingredients

&

Equipment

 

Lemon Sole

Recipes adapted from Mastering the Art of French Cooking, Vol. 1, pp. 85, 208.

  • 1 lbs of lemon sole filets (any other light and flaky white fish will also work here, if you can’t find lemon sole; halibut, cod, etc.)

  • 1 shallot

  • 2-3 cups of dry white wine

  • 2 tbsp white wine vinegar

  • 1 medium to large, high-walled sautée pan with lid

  • 1 spatula

  • 1 medium to large cutting board

  • 1 cutting knife

  • 1 small to medium colander or strainer

  • 1 small to medium bowl or other container with pouring spout

  • Paper towels

  • Salt and pepper to taste

Sauce Choron

  • 2 tbsp of cold butter

  • 1/2 cup of melted butter

  • 2 egg yolks

  • Reserved and reduced sole cooking liquid

  • 2 tbsp of tomato paste

  • 1 small to medium sauce pan

  • 1 small to medium wire whisk

  • Optional: Minced fresh herbs (here, dill and parsley)

  • 1. Poach lemon sole

    Peel and mince the shallot. Sprinkle half the shallot on the bottom of the sautéed pan. Thoroughly dry the sole filets, and lightly season with salt and pepper. Place the filets on top of the shallots. Sprinkle the filets with the remaining shallot. Dot the filets with the 1 tbsp of butter (use your fingers to break the tbsp into little balls). Fill the pan with enough white wine to barely cover the filets. Cover, and bring to a simmer over low heat. Remove the fish when they are just about flaky, about 15 minutes.

  • 2. Reduce cooking liquid

    Add the white wine vinegar to the cooking liquid, and bring to a rapid boil. Boil until only a few syrupy tablespoons of the cooking liquid remain. Strain the liquid into the pouring bowl or container of choice. Set aside to cool slightly.

  • 3. Prepare sauce choron

    Add the two egg yolks to the sauce pan. Whisk vigorously until they are thick and sticky. Slowly whisk in the reserved cooking liquid. Set the sauce pan over very low heat, add 1 tbsp of cold butter, and whisk constantly. Remove from heat when the butter has melted and the egg mixture has slightly increased in volume, thickened, and streaks are visible on the bottom of the sauce pan. Off heat, immediately add 1 tbsp of cold butter, and whisk vigorously to combine. Once the butter has been incorporated, whisk in the melted butter (first by drips, and then more quickly). Do not add the white butter fats. Off heat, season to taste with the tomato paste, salt, and pepper. Add more tomato paste if you prefer a stronger tomato flavor.

  • 4. Plate

    Spread a thin layer of the sauce choron on your plate. Top with the fish, drizzle with the sauce, and optionally garnish with the fresh herbs. Add the remaining sauce to a serving vessel. Enjoy.