Petrale Sole Meuniere Recipe

1. Prepare fish

Pat petrale sole fillets dry with paper towels. Season both sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Mix the 1/2 cup flour with 1/2 tsp turmeric in a shallow plate; dredge each fillet lightly in the seasoned flour, shaking off excess.

2. Cook fish

In a large skillet over medium-high heat, melt 4 tablespoons unsalted butter with 1 tablespoon neutral oil (use part of olive oil from sage if desired) until foaming and the butter begins to turn golden but not brown. Add two fillets (do not overcrowd) and cook 2–2.5 minutes per side until golden and just opaque through. Transfer cooked fillets to a warm plate and tent with foil. Repeat with remaining 4 tablespoons butter and the other two fillets, keeping cooked fillets warm.

3. Make meunière sauce

After the last batch, keep the skillet over medium heat. If there are browned bits, add 1 tablespoon lemon juice to deglaze and scrape up fond. Add the remaining 2 tablespoons lemon juice and the drained 2 tablespoons capers to the pan. Swirl to combine and let the sauce reduce for 30–60 seconds. Taste and adjust seasoning. Off heat, whisk in any remaining 0–2 tablespoons of cold butter if you like a silkier sauce. Spoon the sauce and capers over the warm fillets, sprinkle with 1 teaspoon lemon zest and a little chopped parsley if using, and serve immediately.

4. Place 1 lb peeled cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer over medium-high heat and cook until very tender, about 12–15 minutes. Drain well and return to the hot pot to dry for 1–2 minutes over low heat.

5. Warm 1/2 cup milk and 2 tablespoons butter in a small saucepan until butter melts. Pass the hot potatoes through a ricer or mash until smooth. Gradually stir in warm milk-butter mixture until desired silky consistency is reached. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm, covered.

6. While potatoes for purée are cooking, dry the 1 lb julienned potatoes thoroughly on kitchen towels—this is essential for crispness. Heat 2 cups vegetable oil in a heavy pot or fryer to 350°F (175°C).

7. Fry the julienned potatoes in small batches for 2–3 minutes until pale golden and crisp. Transfer to a paper towel-lined tray and immediately season with 1/2 tsp salt. Keep warm in a low oven (200°F/95°C) for up to 20 minutes before serving to maintain crispness.

8. In a small skillet, heat 1/4 cup olive oil over medium heat until shimmering but not smoking. Fry sage leaves in batches for 10–20 seconds each until the leaves become crisp and bright green. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.

9. Spoon a generous portion of Yukon Gold purée onto each plate. Place a cooked petrale sole fillet on top or to the side. Spoon meunière sauce and capers over the fillet. Pile a small nest of potato allumette beside or atop the fish for texture. Garnish with 3 crispy sage leaves and a sprinkle of lemon zest and chopped parsley. Serve immediately.