Sole with Capers, Cornichons and Brown Butter Sauce + Celery Root Puree

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The original recipe called for skate wings, but those are hard to find. The sauce tasted wonderful with the sole. Clams were on sale so I had a few of those on the side. Finish the dish off with some creamy celery root puree.

Sole with Capers, Cornichons, and Brown Butter Sauce

Serves 2

Ingredients:

¼ cup flour

2 sole fillets

4 Tbsp. butter

2 Tbsp. sherry vinegar

1 tsp. grainy mustard

6 cornichons, thinly sliced

2 tsp. capers

 

Directions:

Preheat oven to 200 degrees. Mix flour with salt and pepper. Sprinkle flour mixture over fillets and shake off evidence. Place a skillet over medium-high heat with 1 Tbsp. butter. Once it melts add fillets and cook for 1-2 minutes on each side. Transfer onto ovenproof dish, cover loosely with aluminum foil and place in the oven. Add remaining 3 Tbsp. of butter to skillet and cook until light brown. Add vinegar and stir. Stir in mustard, cornichons, and capers. Pull fillets out of over and spoon sauce over them.

Inspired by Around My French Table

Celery Root Puree

Serves 2

Ingredients:

1 ½ cups milk

1 ½ cups water

1 celery root, peeled and cut into 2-inch cubes

1 small potato, peeled and cut into 2-inch cubes

½ onion, sliced

3 Tbsp. butter, room temperature

Directions:

Bring milk, water and salt in a large pot to a boil. Drop in celery root, potato, a nd onion, and bring water to a simmer. Cook for about 30 minutes. Drain and discard liquid. In a food processor, puree the vegetables till smooth. Add butter. Taste and add salt and pepper.

Inspired by Around My French Table

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2 responses to “Sole with Capers, Cornichons and Brown Butter Sauce + Celery Root Puree

  1. The celery root puree sounds like a wonderful base for the lovely sole preparation. Your love of good food is apparent with this extensive library of recipes! I’ll have to set aside time to ‘explore’. Thank you for sharing.

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