Sole with Lemon Brown Butter and Creamy Mashed Potatoes


Sole Poêlée Meunière et sa Purée de Pommes de Terre

Sole with Lemon Brown Butter and Creamy Mashed Potatoes from Paris Cafes by Sharon O'Connor

From Paris Cafés by Sharon O'Connor

With a harmonious balance between golden pan-fried sole, lemon, and lightly browned butter, chef Christophe Raoux of Café de la Paix scrumptious version of the classic dish is easy to prepare. It is perfectly paired with creamy mashed potatoes.

  • 6 Tablespoons fresh lemon juice (about 3 lemons), plus 1 lemon sliced for garnish
  • 6 tablespoons unsalted butter
  • Pinch of salt, plus more for sprinkling
  • ½ cup all-purpose flour
  • 4 sole fillets or a 1-pound whole sole
  • 1 tablespoon grapeseed or canola oil
  • Creamy Mashed Potatoes for serving (recipe follows)

In a saucepan over medium heat, melt the butter and stir until it foams and then starts to turn light brown. Remove from heat and stir in the lemon juice and pinch of salt; set aside.

Place the flour in a pie plate. Pat the sole dry on both sides with paper towels and sprinkle with salt. Dredge the fish on both sides with flour; shake off the excess and place on a platter.

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the fish and cook until it is golden brown on the bottom, about 2 minutes. Using a metal spatula, turn the fish and baste with some of the butter sauce. Cook until opaque throughout, 1 to 2 minutes.

Transfer the fillets to warmed plates, or the whole sole to a warmed platter, spoon over some of the butter sauce, and garnish with lemon. Serve at once with the mashed potatoes, topped with some of the remaining butter sauce.
Makes 6 servings

Cook's Tips
Since fish is high in protein and relatively low in fat, it can stick to the pan unless heat is high enough at the beginning to start setting the protein immediately. Don't mover the fish during the first 2 minutes; it is ready to turn when it easily releases from the hot pan.

Creamy Mashed Potatoes

  • 6 potatoes, preferably Yukon Gold, peeled and cut into 1-inch cubes
  • ½ cup heavy cream or half-and-half
  • 4 tablespoons unsalted butter
  • 2 tablespoons minced chives
  • Salt to taste

In a large saucepan, combine the cubed potatoes with cold water to cover. Bring the water to a boil over high heat. Reduce heat and simmer the potatoes for about 15 minutes, or until they are easily pierced with a knife.

Combine the cream or half-and-half and butter in a saucepan. Cook over low heat until the butter melts; set aside.

Drain the potatoes thoroughly. Return them to the pan and shake the pan over low heat to dry the potatoes. Transfer to a large bowl, add the cream mixture, and mash until creamy. If you prefer perfectly smooth mashed potatoes, press the potatoes through a ricer into the bowl, add the cream mixture, and stir until creamy. Season with salt and stir in the chives. Serve at once.
Makes 4 side-dish servings