Gwyneth Paltrow Cooking Series #8: Sole a la GrenobloiseKelsey Banfield
This is the first time I’ve turned to Gwyneth’s cookbook to meet an actual need. My husband requested light fish for dinner and I didn’t have a lot of ingredients on hand. I had remembered seeing this recipe when I flipped through her book and thought it might be the perfect thing to try. I loved the idea of the lightly fried fish served in a browned butter lemon caper sauce. It looked so easy and, I am happy to report, it was. The first thing I did was make sure I got the freshest fillets I could find. But I only got two and halved the recipe since we didn’t need enough to serve four people. I don’t usually cook with capers, but in this case I liked the briny, salty flavor they would give to the dish so I added them and am happy I did. The dinner came together in a snap and we loved the easy, flaky fish in the delicate sauce. This is definitely something I will turn to again. It is a classic recipe that is easy and practical for any home cook and is worthy of repetition for years to come.
Sole a la Grenobloise
adapted from My Father’s Daughter
1/2 cup milk
1 cup unbleached all-purpose flour
1 pinch kosher salt
1 pinch freshly ground black pepper
4 fillets of sole
1/4 cup extra virgin olive oil
4 tablespoons butter,divided
1 lemon, skin and pith discardd, cut into thin circles
1. Place the milk and flour in separate shallow bowls. Dip the fillets individually in the milk and flour.
2. Warm the olive oil and 2 tablespoons of the butter in a large skillet and cook the fish for 2 minutes per side, or until cooked through and browned. Meanwhile, in a separate saucepan heat the remaining butter over medium-high heat until it begins to turn a golden brown. Swirl in the capers and remove from the heat.
3. Arrange the fish on a plate and drizzle it with the sauce and lemon circles. Sprinkle with sea salt and serve.
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