Sauteed Sole Fish With Lemon Butter Sauce

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There are few dishes greater for a fish lover than sauteed sole fish with lemon butter sauce. Make sauteed sole fish with lemon butter sauce right at home with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hello, I'm Jason Tilmann, executive chef here at Triumph Restaurant, in The Iroquois Hotel, New York City, 49 West 44th Street, and today we're going to go ahead and make a lemon sole fish with a lemon butter sauce. So what we have right now is we have our lemon sole fish that we have nice filleted. You can go ahead and fillet your own or you can have your fishmonger go ahead and fillet it for you. We're going to start with a little bit of salt and a little bit of black pepper. If you don't like black pepper, you can use white pepper which is fine. Alright, we're going to flip them over. We're going to do both sides and then, we're going to dredge them in what we call a Wondra flour. Now Wondra flour is a refined flour to eliminate lumps and/or clumps. If you don't have Wondra flour, that's completely fine, you can use a straight all-purpose flour, you'll have no problem. So I have coated them all the way through. Now we're going to go ahead and put them in a saute pan. Now we're ready to put it in our saute pan. We have a nice hot saute pan. You can see the smoke coming up. We're going to start with a little bit of oil, not too much, just a little bit, just enough to coat the pan and we're going to go ahead and put our sole fillets in there and we're going to go ahead and put them in there and cook them on that side for about a minute, very very quick. You'll see the heat. Alright these knobs are for a reason. You can go higher or lower. So we want it on medium heat where basically we want to get a nice golden brown on this, before we go ahead and did you see that, how I lifted it up and it just slid? A lot of people tend to want to go ahead and do all this shaky shaky and, let it sit and let it relax. The heat in the pan and the natural fish and everything will come up on its own as long as your temperature is right and you have a nice high heat you're not going to stick. You see how it's starting to get really really nice, you can see that, really really nice and golden brown? That's what you're looking for, really really nice and golden brown. But we're still not quite there yet. We're going to continue to cook, alright, lemon sole fish with lemon butter sauce, simple. Now we actually have this on our menu right now and what this really is very very similar to is a miniere which is a very similar dish. Alright, we're going to go ahead and flip them. Once we flip them, we're going to go ahead and add a little bit of white wine, off the heat because alcohol will flame up, a little bit of chicken stock and we're going to go back on. Now we're going to add our lemon, nice fresh lemon juice. I didn't go in the oven, heat is medium because these fish fillets are going to cook very very quickly, depending on how much lemon you add, I like the lemon so I'm going to use, this is about one and a quarter lemon, alright and we're going to continue to cook and reduce. So when it's almost reduced, we're going to go ahead and add our butter and we're going to add I'm saying is about a tablespoon, well, probably two tablespoons of butter and that's going to continue to cook. It's going to go ahead and thicken up and we're going to finish that with a little bit of fresh parsley and we're going to go ahead and plate it. So that's it, we're ready. So here we go. We're going to finish this with a little bit of fresh parsley and that literally took us probably six minutes. So this is our lemon sole fish with lemon butter sauce and that's just as easy as one, two, three. Alright, go ahead and taste this, delicious. I'm executive chef, Jason Tilmann, Triumph Restaurant here in The Iroquois Hotel, New York City, 49 West 44th Street. Thank you so much for watching.

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