April 2016

25 Best Recipes!

Cape Cod Life  /  April 2016 / ,

Writer: Cape Cod Life Publications / Photographer: Matt Gill 

25 Best Recipes!

April 2016

Cape Cod Life  /  April 2016 / ,

Writer: Cape Cod Life Publications / Photographer: Matt Gill 

Sole Meunière

Photography courtesy of Red Pheasant Inn

Photography courtesy of Red Pheasant Inn

  1. 4 cups flour
  2. 6 beaten eggs in stainless bowl
  3. 10 ounces clarified butter
  4. 3¼ to 4 pounds grey sole fillets
  5. Juice of 2 lemons
  6. 8 shallots, minced
  7. 12 tablespoons capers
  8. 10 ounces white wine
  9. 1 cup heavy cream
  10. 8 tablespoons butter
  11. Salt & pepper

Preheat oven to 125°F. Dredge sole fillets in flour, place in bowl with eggs. Heat clarified butter in sauté pan until just below smoking point. Add sole fillets, reduce heat to medium after two minutes, turn and continue cooking another two to three minutes. Put sauté fillets in the warm oven and cook remaining fillets. Squeeze a little lemon juice on the fillets. Sauté shallots and capers until softened. Add white wine, and reduce to one half. Add remaining lemon juice, heavy cream and butter. Whisk and season to taste. Pour sauce over fish and serve. Serves eight.

This recipe is from The Red Pheasant Inn, 905 Route 6A in Dennis. redpheasantinn.com