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Lemon Sole with Butter and Lemon

From A Grandfather’s Lessons; In the Kitchen with Shorey

by Jacques Pepin

Serves 2

Lemon sole, which is very mild and delicate, can be broiled, sautéed, or poached, as in this recipe. Petrale sole, fluke, flounder, dab, or even Dover sole can be substituted for the lemon sole. Have the water near a boil, ready for the fish, but do not cook the fish until you are ready to serve. The fillets of sole Shorey and I use are very thin and even, and they cook in about 1½ minutes, not enough time for the water to come back to a boil.

The seasonings are simplicity itself: good butter, lemon juice, salt, and pepper. Make sure that your dinner plates are hot and that you have paper towels to blot the water from the fish before placing the fillets on the plates.

4 small fillets lemon sole (about 2½ ounces each and ¼ to 3/8 inch thick)

1 tablespoon unsalted butter, softened

1 tablespoon fresh lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1½ tablespoons chopped fresh chives (optional)

Heat two dinner plates in a warm oven.

Bring 3 cups water to a boil in a 10- to 12-inch skillet. At serving time, slide the fish fillets into the water in one layer. Cook for about 1½ minutes (the water will not come back to a boil). Using a skimmer, lift out one fillet at a time and blot the top of the fish and the bottom of the skimmer with a paper towel, then place on a plate. Spread the soft butter on top of the fillets. Sprinkle with the lemon juice, salt, and pepper. Top with chives, if using. Serve immediately, with a sauce spoon or regular spoons.