Earthy, Nutty, Buttery, and Herbaceous
Sole with Chanterelles, Shallots, Pine Nuts, and Herb Butter
To know chanterelles is to love them. Combined with the nuts, the sage, the butter and that zesty little sparkle of lemon, it's truly a soleful dish. I used Dover sole, but this flavor combo would work well with any mild white fish.
Ingredients
For the mushrooms and shallots:
- 4 ounces chanterelle mushrooms cleaned and sliced into 1/8 inch pieces
- 2 tablespoons shallots sliced thinly
- 1 tablespoon olive oil
- 1 tablespoon butter
- pinch ground sage
- salt and pepper
- 1/2 lemon zested, using half now and half to finish
For the sauce:
- 2 tablespoons butter
- 1/2 lemon cut into 5 slices, squeezing 1 slice here over the sauce, once slice over the fish, and three slices to finish
- pinch of ground sage
- salt and pepper
- 2 tablespoons fresh parsley chopped and separated to use half now and half to finish
For the fish:
- 2 tablespoons sunflower or other oil for frying
- 3/4 pound sole
- salt and pepper
- 1 lemon slice squeezed
To finish:
- 2 tablespoons pine nuts toasted
- 1 cup micro arugula
- the other half of the lemon zest
Instructions
For the mushrooms and shallots:
- Clean and slice the chanterelles and shallots. Heat the oil and butter over medium high heat in a large non stick frying pan, and add the mushrooms and shallots. Season the mushrooms with salt, pepper, a pinch of sage or two, and half the lemon zest. Cook for around 5 minutes, stirring occasionally until the mushrooms have released their juices and they have become nicely browned. Remove from the pan onto a plate and set aside.
For the sauce:
- in a small pan, melt the butter over medium high heat. Add salt, pepper, and a pinch or two of sage and stir. Add the parsley and a squeeze of one of the lemon slices, and stir again. Turn the heat down to low to keep the sauce warm.
For the fish:
- In the same frying pan you used for the mushrooms and shallots, heat the oil over medium high heat. Salt and pepper both sides of the fish, and fry for about 2 minutes on each side, depending on how thick your fish is. Squeeze another slice of lemon over the fish.
To finish:
- Place the fish on a serving plate, surround it with the micro arugula, drizzle with the sauce, sprinkle with chopped parsley and pine nuts, and top with lemon zest and slices. Note: An easy way to toast the pine nuts is to place them in a small, dry frying pan over medium high heat. Stir them occasionally, and watch them carefully because they brown up pretty quickly.
That looks absolutely beautiful and delicious!
Thanks so much Deb, I appreciate you stopping by!