Phyllo-crusted Sole Recipe

Cook potatoes

Place the diced russet potato in a small pot and cover with cold salted water. Bring to a simmer and cook until very tender, 12–15 minutes. Drain well and return to the pot to steam briefly for 1–2 minutes to dry.

Mash and infuse

Warm the milk with the minced garlic and olive oil in a small saucepan over low heat until hot but not boiling. Pour the warm milk/garlic over the drained potatoes and mash until very smooth.

Combine with crab

Fold in the lump crabmeat gently, then add the softened butter, lemon juice, salt, pepper, and chives. Adjust seasoning to taste. The brandade should be smooth, moist but not runny. Set aside to cool slightly (can be made ahead and chilled).

Preheat oven

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Prepare fillets

Pat the sole fillets dry and season both sides lightly with sea salt and pepper. Lightly dust each fillet with flour, shaking off excess.

Assemble phyllo parcels

Working one fillet at a time, lay two phyllo sheets on a clean work surface, brushing each sheet lightly with melted butter and a light smear of vegetable oil between sheets for pliability. Stack two more sheets to create a 4-sheet rectangle. Place 2–3 tablespoons of crab brandade in the center of the phyllo, spread into a thin strip the length of the fillet. Lay the sole fillet atop the brandade. Sprinkle a little lemon zest over the fish. Fold the long edges of the phyllo over the fish, then fold the ends to seal, creating a snug parcel (you can trim phyllo as needed). Brush the outside with more melted butter.

Bake

Transfer parcels seam-side down to the prepared baking sheet. Bake in the preheated oven until the phyllo is golden and crisp and the fish is opaque and flakes easily, about 12–15 minutes depending on thickness. Internal fish temperature should reach 145°F (63°C). Remove from oven and rest 2 minutes before serving.

Roast asparagus

While the oven is heating, toss asparagus with olive oil, salt and pepper. Spread on a separate baking sheet in a single layer. Roast in the oven alongside the fish parcels (you can place both sheets in at once) for 8–10 minutes until tender-crisp and lightly charred. For very thick spears, roast 10–12 minutes.

Reduce aromatics

In a small saucepan over medium heat, combine the minced shallots, white wine and white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain, roughly 8–10 minutes.

Finish sauce

Add the heavy cream and bring to a gentle simmer for 1 minute. Reduce heat to low and whisk in the cold cubed butter a few pieces at a time, whisking continuously to emulsify until the sauce is smooth and slightly thickened. Whisk in Dijon mustard, lemon juice, salt and white pepper. Keep warm (do not boil) until plating. If sauce separates, remove from heat briefly and whisk in one cold tablespoon of butter to re-emulsify.

Place two roasted asparagus spears on each plate. Position a phyllo-crusted sole parcel next to the asparagus. Spoon 2–3 tablespoons of Dijon beurre-blanc around the fish and asparagus, or drizzle lightly over the parcel. Garnish with microgreens or parsley and a lemon wedge. Serve immediately.