Sôle Poêlée Aux Graines De Moutarde Recipe

Prep the fillets

Pat the sole fillets very dry with paper towels. Season both sides lightly with the sea salt and freshly ground black pepper.

Dredge

Spread the all-purpose flour on a shallow plate. Lightly dredge each seasoned fillet in the flour, shaking off any excess so the coating is thin and even.

Heat the pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add the neutral oil and 2 tablespoons of the butter. Heat until the butter foams and just begins to brown but not burn.

Pan-fry the sole

Working in a single layer (cook in two batches if needed), add the dredged fillets to the hot pan. Cook undisturbed 2–3 minutes on the first side until the edges turn opaque and the underside is golden. Carefully flip with a thin spatula and cook the second side 1.5–2 minutes until cooked through (fish should flake easily). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce. Add the remaining 2 tablespoons butter to the pan and let it melt and foam to pick up the browned bits.

Sweat shallot

Reduce heat to medium. Add the minced shallot to the pan and cook 1–2 minutes, stirring, until softened and translucent but not browned.

Deglaze

Pour in the dry white wine to deglaze the pan, scraping the bottom with a wooden spoon to lift any fond. Let the wine simmer and reduce by about half, approximately 2–3 minutes.

Finish the sauce

Whisk in the grain mustard, Dijon mustard, and honey (if using). Stir to combine, then add the lemon juice and white pepper. If using, stir in the heavy cream and let the sauce gently simmer 1 minute until slightly thickened and glossy. Taste and adjust seasoning with a pinch more salt or a little more lemon if desired.

Coat and serve

Return the cooked sole fillets to the pan or spoon the sauce over them on the serving platter. Spoon the warm mustard sauce over each fillet to coat. Sprinkle the chopped parsley over the fish and serve immediately.

Suggested accompaniments: steamed baby potatoes, buttered haricots verts, or a simple lemony salad. For an extra glossy sauce, swirl an additional tablespoon of cold butter into the sauce off the heat before spooning over the fish.