Pan Seared Sole With A White Wine Mustard Sauce And Zucchini Fritters And Rice Almandine With Cranberries Recipes

CLASSIC SOLE MEUNIèRE

Steps:

• For fish:
• Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
• Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
• For sauce:
• Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

SOLE WITH MUSTARD SAUCE

Steps:

• Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
• Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
• Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
• Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.

EASY SOLE MEUNIERE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 200 degrees F.
• Have 2 heat-proof dinner plates ready.
• Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
• Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
• Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
• Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
• While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
• Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
• Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
• When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

PAN-SEARED ZUCCHINI

Steps:

• Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
• Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
• Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
• Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.