| This recipe is liked by 3 person(s). |
"Sole-ful" Serenade with a Citrus Beurre Blanc
Nb persons: 4
Yield:
Preparation time: 20 Min
Total time: 20 Min
Source: http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=6927790
| Ingredients: * 4 Petrale Sole filets per person (8 oz. per person) | |
| 3/4 - cup | flour |
| * 3/4-cup R&B Serenade in Blanc Sauvignon Blanc * 3/4-cup fresh squeezed Navel Orange juice | |
| 2-3 Tbsp. | freshly squeezed Meyer Lemon juice |
| 2 Tbsp. | Pineapple juice |
| 2-3 Tbsp. | unsalted butter |
| 2-3 Tbsp. | olive oil |
Preparation:
1. Pat sole dry on paper towel, then dredge each side with flour and set aside.
2. Heat 2-3 tablespoons of olive oil in a pan on medium high heat.
3. Saute each filet 1-2 minutes on each side. Set aside in a warm oven.
4. Heat 2 Tbsp. of butter in a fry pan over medium heat.
5. Pour R&B Sauvignon Blanc into pan and turn up heat to medium high and deglaze the pan.
6. Reduce the sauce to about half, which takes about 5-7 minutes.
7. Once the mixture is reduced to a syrupy consistency, add the orange juice, 2 Tbsp. of the Meyer lemon juice, and the pineapple juice. Maintain medium high heat and stir often. As the mixture continues to reduce, taste for flavors. Add a little salt and adjust lemon juice if desired (you can also use some juice from a regular lemon if you want a bit more bite to the sauce).
8. Add sole juices from plate in oven.
9. Continue to reduce sauce down until it is one half of original volume which should be about 3/4 - 1 cup of liquid.
10. Reduce heat to medium and start whisking in butter (unsalted) in half a Tbsp. increments to lengthen and thicken the sauce. It should take approximately two full tablespoons of butter to complete the sauce. If you want the sauce a little thicker use 1/2 Tsp. of Arrowroot mixed into a little sauce until smooth and then recombined with the rest of the sauce to thicken as desired. The butter can be increased to personal taste.
11. Total prep and cook time: 20 minutes
12. Place filets next to a small mound of rice pilaf and decorate with sauce. Garnish with chopped chives and red pepper. Accompany with haricot vert, rice pilaf, salad and a bottle of R&B's Gold Medal, Napa Valley, 2007 Serenade in Blanc Sauvignon Blanc.
Note: This recipe serves four and is about 490 calories per serving, depending on the amounts of butter and olive oil used in preparation (based on using 2 tablespoons each in the recipe)
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