Sole Recipe

Boil potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes.

Drain and dry

Drain the potatoes well in a colander and return them to the still-warm pot. Place the pot over low heat for 1–2 minutes to evaporate excess moisture, shaking the pot occasionally so potatoes don’t stick.

Mash and finish

Mash the potatoes using a potato ricer or masher to a smooth consistency. Add 3 tablespoons butter and warmed milk (1/2 cup) and optional 1/4 cup cream. Stir gently until combined and smooth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper. Keep warm on very low heat, stirring occasionally.

Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon melted butter, 1 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan. Spread in a single layer and bake until golden and crisp, about 8–12 minutes, tossing halfway. Remove and cool slightly; these can be reheated just before serving.

Prepare brown butter

In a medium skillet over medium heat melt 6 tablespoons butter. Swirl occasionally; foam will form, then the milk solids will brown and the butter will smell nutty. Watch closely to avoid burning — this takes about 4–6 minutes. Remove from heat when amber-brown and immediately transfer to a cool pan to stop cooking, leaving any very-dark solids behind if desired.

Finish sauce

Return the skillet to low heat and add 1 finely minced shallot. Sauté gently for 1 minute until translucent (do not brown). Add drained capers and stir for 30 seconds. Pour in the browned butter, lemon zest from 1 lemon, and 1 lemon’s juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 2 tablespoons chopped parsley. Keep warm on the lowest heat.

Season and flour

Pat the sole fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper total (adjust to taste). Lightly dust each fillet with the 1/2 cup flour, shaking off excess.

Sear the sole

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the foam subsides and butter begins to brown slightly, add the sole fillets (work in 2 batches if needed so the pan isn't crowded). Cook until golden and cooked through, about 1.5–2 minutes per side for thin fillets. Transfer to a warm plate and tent with foil.

Finish with lemon

Right before serving, squeeze the additional lemon (1 each) over cooked fillets to brighten flavor. If desired, reheat briefly in the skillet for 20 seconds in the pan juices.

Divide mashed potatoes among 4 plates (about 1/4 of the batch per plate) and smooth into a shallow well. Place a sole fillet atop each mound of mashed potatoes.

Spoon the warm grenobloise sauce (brown butter with capers, shallot, lemon and parsley) generously around and partly over each fillet — about 2 tablespoons sauce per plate, more if desired.

Scatter a small handful of croutons around each plate for crunch (about 1/2 cup per plate). Garnish with microgreens or parsley sprigs and serve with extra lemon wedges.