4 6-oz fillets of sole
3 T minced shallots
3/4 cup dry Sauvignon Blanc
1/3 cup freshly squeezed blood orange juice
1 stick unsalted butter
Salt and white pepper to taste
1. In a saucepan set over medium heat, melt 1/4 tsp butter and add minced shallots. Sauté until clear.
2. Add 3/4 cup dry Sauvignon Blanc and slowly reduce over low heat until there is 2 T left.
3. Add the fresh blood orange juice.
4. Over low heat whisk in 1 stick of unsalted butter.
5. Season to taste with salt, white pepper and fresh tarragon.
6. In a separate saucepan set over medium-high heat, heat clarified butter (or equal parts clarified butter and olive oil) and sear sole fillets until browned (2 to 4 minutes, depending on thickness of fillet).
7. Turn fillet over, cook for 30 seconds on the other side, and remove immediately to serving plate(s).
8. Arrange the sole on serving plates, and spoon over just enough sauce to moisten.
Either turn (6 even sides) or julienne carrots, parsnip and zucchini. (If you julienne, you can cook all three vegetables in one pan. If you turn, you will need to follow this procedure three separate times.)
1. Bring a saucepan of water to a boil over medium heat. Set a bowl of ice water nearby. Blanch the turned veggies until crispy-tender (Carrots - 20 minutes, Parsnips - 12 minutes, Zucchini - 4 minutes) then immediately transfer to ice water to halt cooking. Drain.
2. Once all veggies have been blanched, combine in a large skillet with minced shallot and olive oil to coat, and sauté until warmed through.
1. Turn potato (6 even sides) then blanch for 7 to10 minutes.
2. Toss in clarified butter and roast in a 3500 oven until tan, about 25 minutes.
3. Toss with salt and a squeeze of fresh lemon juice.
Enjoy this meal with a crisp white:
Pinot Grigio, Sauvignon Blanc, Chablis or Unoaked Chardonnay