Chef, Restauranteur & Musician Patrick Quillec

Sole with Herb Butter & Fleur de Sel

We serve a really delicious (and labor-intensive) Dover Sole Meuniere Cafe Provence. This recipe for sole with herb butter and fleur de sel is also really delicious, but super-simple to prepare.

2 tablespoons unsalted butter, softened
3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and rosemary
1/2 lemon, juice and finely grated zest
4 sole (or flounder) fillets, about 6 ounces each
coarsely ground mixed peppercorns*
2 tablespoons olive oil*
4 pinches Fleur de Sel*

*products available at French Market

1. Blend the butter, herbs, and lemon zest together. Gently roll into a cylinder about the size of your thumb and cut into 4 disks, set aside.

2. Pat the sole fillets dry with a paper towel and season with pepper.

3. Put 2 large skillets over high heat until very hot. Add a tablespoon of oil to each skillet and swirl to coat the bottom of the pan. Put 2 filets in each pan, whiter side down, and sautÈ until the edges of the filets are opaque, about 2 minutes. Turn carefully and cook the other side until the surface is dry but the flesh is still moist and tender, about 2 more minutes. Transfer to plates.

4. Remove the pans from heat and deglaze with the lemon juice. Pour over the fish. Top each fish filet with a disk of herb butter and season with a pinch or two of fleur de sel.