Pan-Seared Sole with Hollandaise Sauce
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sole fillets | 400g |
| All-purpose flour | 80g |
| Butter (unsalted) | 40g |
| Fresh thyme | 8 sprigs |
| Fine sea salt | to taste |
| Clarified butter | 100g |
| Egg yolks | 4 |
| Lemon juice | 20g |
| White pepper | to taste |
Instructions
Step 1: Prepare the Hollandaise Sauce
To begin preparing the sole with hollandaise sauce, let’s first focus on the sauce. Start by melting the clarified butter in a heatproof bowl over a double boiler. Ensure the water in the bottom pan does not touch the bowl, and avoid bringing the water to a boil to maintain gentle heat.
In a separate bowl, whisk the egg yolks, a pinch of fine sea salt, and white pepper until well combined. Gradually add the melted clarified butter to the egg yolks while whisking continuously. This will help the mixture emulsify and thicken.
Keep stirring as the sauce thickens and changes color. If the sauce gets too thick, you can add a little lemon juice to adjust the consistency. Once the sauce reaches a smooth, creamy texture, remove it from the heat and set it aside to keep warm.
Step 2: Prepare the Sole
Next, prepare the sole fillets. Pat the fillets dry with a paper towel to remove excess moisture. In a shallow dish, combine the flour and finely chopped thyme. Mix with a fork to evenly distribute the thyme in the flour.
Coat each sole fillet in the seasoned flour mixture, ensuring an even coating on both sides.
Step 3: Cook the Sole
Heat the butter in a non-stick frying pan over medium heat. Once the butter is melted and bubbling slightly, add the coated fillets to the pan. Be gentle when placing the fillets into the pan to avoid tearing them. Season with a pinch of salt.
Cook the fillets for about 2 minutes on each side, flipping them carefully with a spatula. The fillets are delicate, so handle them with care to prevent them from falling apart. Continue cooking for a few more minutes until the fillets are golden brown and fully cooked through.
Once cooked, remove the fillets from the pan and place them on a paper towel-lined plate to absorb any excess butter.
Step 4: Serve
To serve, place the perfectly cooked sole fillets on plates and generously spoon the hollandaise sauce over them. Garnish with a sprig of fresh thyme if desired, and enjoy this elegant, classic dish!
Tips for Success:
- For the best hollandaise sauce, use clarified butter, as it gives a smoother texture and prevents the sauce from separating.
- Keep the cooking temperature low while making the sauce to ensure the eggs don’t scramble.
- Handle the delicate sole fillets gently when cooking to avoid breaking them apart.
This light yet luxurious dish is perfect for a special dinner or when you want to treat yourself to something exceptional!
