Lemon Sole with Caper Sauce and Silky Potato-Cauliflower Purée

Ingredients

• 1 bouquet Fresh cilantro (Leaves picked; use the tender stems if desired)
• 2 tbsp Capers (Some for blending into the sauce and a few extra for the reduction)
• 3 gousses Garlic (Peeled)
• 0.5 citron Lemon juice (About 1 to 2 tbsp of juice)
• 3 tbsp Olive oil (A generous drizzle for blending the sauce and brushing the fish)
• 2 Sole fillets (About 200 g per person; the sole is brushed with sauce before cooking)
• 30 g Butter for cooking (A generous knob for searing the sole)
• 400 g Potatoes (Peeled and cut into evenly sized pieces)
• 400 g Cauliflower (Cut into small florets)
• 40 g Butter for the purée (Adjust according to the desired texture)
• 30 g Parmesan (Grated)
• Salt (To taste; for the sauce, fish, and purée)
• Black pepper (To taste)

Steps

1. 1

   Prepare the sauce. In a blender, combine the cilantro, most of the capers, garlic cloves, the juice of half a lemon, a generous drizzle of olive oil, salt, and pepper. Blend until you have a green, lemony sauce that is fluid enough to brush over the fish.

2. 2

   Generously brush the sole fillets with some of the sauce, coating both sides. Set the remaining sauce aside for the final reduction.

3. 3

   Heat a large skillet over medium-high heat until very hot. Add the butter and let it melt without allowing it to burn.

4. 4

   Carefully place the sole in the hot skillet. Cook for about 3 to 4 minutes on the first side, until golden brown and the flesh begins to turn pearly.

5. 5

   Carefully turn the sole using a wide spatula so it does not break apart. Cook for another 3 to 4 minutes on the other side, until the fish is just cooked and pearly in the center.

6. 6

   Remove the sole from the skillet and keep warm. Pour the remaining sauce into the skillet, add the reserved capers, and gently reduce for a few minutes, stirring, until the flavors are concentrated.

7. 7

   While the fish is cooking, set up a steamer basket. Steam the potato pieces and cauliflower florets until very tender when pierced with the tip of a knife, about 15 to 20 minutes.

8. 8

   Transfer the vegetables while still hot to a blender. Add the butter, Parmesan, salt, and pepper.

9. 9

   Blend until perfectly smooth, creamy, and slightly elastic. Scrape down the sides if necessary and avoid leaving any large pieces of vegetables.

10. 10

    Divide the purée among the plates. Place one sole fillet on each portion, generously spoon over the reduced caper sauce, and serve immediately.

Notes

The quantities of potatoes, cauliflower, fish, butter, and Parmesan were not specified in the source and have been estimated for two people. Keep the sole cooking time short to preserve its pearly flesh; adjust the cooking time according to the thickness of the fillets. The purée can be made in a blender or with an immersion blender, but blend it thoroughly to achieve the desired smooth texture.

Nutrition per serving

• dinner
• main course
• fish
• comfort food
• pan-seared
• steamed
• purée
• French cuisine