Fillet of Sole with Crawfish in Sauce Sauternes

Fillet of Sole with Crawfish in Sauce Sauternes
Fillet of Sole with Crawfish in Sauce Sauternes

BATON ROUGE, LA (WAFB) - Dover sole is probably the most common variety of sole fish. Its name comes from the seaport town of Dover, Kent, England, located on the Strait of Dover. This recipe is simple, yet elegant all the same. It is great for a small dinner party entrée, or meal with the family at home!

Prep Time: 45 minutes

Yields: 4 servings

Stirrin' It Up: Fillet of Sole with Crawfish in Sauce Sauternes (May 2, 2019)

Ingredients:

4 (8-ounce) Dover sole fillets

1½ cups crawfish tails

½ cup Sauternes wine

½ cup vegetable oil

salt and ground black pepper to taste

granulated garlic to taste

1 cup flour

¼ cup butter

¼ cup minced onion

¼ cup minced celery

¼ chopped red bell pepper

1 tbsp minced garlic

¼ cup minced carrots

1 whole bay leaf

2 cups shellfish stock

1 tsp fresh-minced tarragon

1 tsp fresh-minced basil

¼ cup minced chives

¼ cup minced parsley

microgreens for garnish

Method:

Preheat oven to 200°F.

In a large sauté pan, heat vegetable oil over medium-high heat. Season fillets to taste using salt, pepper, and granulated garlic. Dust in flour, shaking off all excess. Sauté two fillets at a time in hot oil, cooking 1½–2 minutes on each side or until lightly browned. Transfer to a cookie sheet and set aside. Repeat with remaining fish fillets. When done, place fillets in oven to keep warm.

Pour off oil from skillet and replace with butter. Do not clean pan. Heat butter thoroughly and add onion, celery, bell pepper, minced garlic, and carrots. Saute 3–5 minutes or until vegetables are wilted.

Add bay leaf and shellfish stock, scraping pan to release browned bits from bottom of pan. The remaining flour in the pan will act as a thickening agent for the stock. Cook 5 additional minutes or until sauce is slightly thickened.

Add tarragon and basil. Season to taste with salt, pepper, and granulated garlic.

Add crawfish and bring to a simmer to heat thoroughly.

Add Sauternes, chives, and parsley. Remove and discard bay leaf.

To serve, place 2 ounces of crawfish sauce on the bottom of a plate and top with one sole fillet. Garnish with microgreens.

Copyright 2019 WAFB. All rights reserved.