To Thine Own Senses Be True

Soups and stews are the staples of winter cooking, but if you’re yearning to try something lighter, fresher, and more intriguing, here’s a great recipe from The Herbal Kitchen, a cookbook by award-winning author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld. His way with herbs—both common ones, such as parsley and dill, and more exotic varieties—will have you poring over seed catalogs in a heartbeat and planning your own dream herb garden.

Bon appétit!

Sole with Wilted Herbs
Serves 4

  • 1 1/2 pounds skinned sole fillet, such as Dover or petrale
  • 1 cup milk
  • 1 cup all-purpose flour
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1/4 cup roughly chopped flat-leaf parsley
  • 1/2 cup very roughly chopped soft-leafed herbs, including a mixture of any of the following: sweet basil, lemon basil, chervil, chives, dill, spearmint, or tarragon
  • 2 tablespoons fresh lemon juice

    Check for and remove any stray bones in the fish. Pour the milk into a shallow baking dish. Mix the flour with 2 teaspoons of kosher salt and spread it out on a baking sheet or platter. Dip each piece of fish in the milk, then dredge with the flour, shake off the excess, and place it on a piece of parchment paper.

    For the full recipe you’ll need to cook the fish in 2 batches. Heat 1 tablespoon of the oil in a 12-inch or larger skillet over medium-high heat. Add 1 tablespoon of the butter when the skillet is hot enough for the butter to sizzle but not brown. Position about half of the fish fillets in the pan without overlapping the edges. Cook until the underside is golden brown, 2 to 3 minutes, shaking the skillet from time to time to ensure the fish are not sticking. Flip each piece and brown the other side, then slide the pieces out onto warm plates or a large warm platter. Wipe out the pan and repeat the steps with 1 tablespoon more of both oil and butter, and the remaining fish.

    When the second batch of fish comes out of the skillet you’ll need to work quickly. Add the remaining 2 tablespoons butter to the hot pan and turn off the heat. Add a large pinch of salt if your butter is unsalted. When it melts toss in the parsley and other herbs all at once. Stir for a moment—the herbs will absorb most of the butter—then add the lemon juice. As it sizzles, spoon the herb butter over the fish. Serve right away.

One Response to “To Thine Own Senses Be True”
  1. Jera says:

    Thanky Thanky for all this good infmotraion!

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