Filet of Sole with Apple Cider Vinegar Sauce

In my quest to expand the variety of our meals, I came across a recipe by Patricia Wells of turbot with a cider vinegar sauce. Wells suggested to use either flounder or lemon sole if turbot was not available.

Menu

Filet of Sole in Cider Vinegar Sauce
Baked Spinach
Rice
Wine: Bordeaux Blanc Sec “Chateau La Rame” 2009
Dessert: Chocolate Frozen Yogurt

Recipe Fillet of Sole

½ lb. fillet of sole
3 tablespoons apple cider vinegar
5 tablespoons butter, chilled, cut into small pieces
Salt and white pepper

Bring water or fish stock (in my case left over from previous moules marinièrs) to a boil. Place the fish into the liquid; reduce heat and cook, covered, for 4 to 5 minutes, until opaque. Transfer the fish fillets onto a warm plate and cover loosely to keep warm.

Meanwhile, bring the cider vinegar to a boil. Add the butter, a few pieces at a time, whisking until all of the butter has been added and the sauce is smooth and creamy. Season to taste; spoon the sauce over the fish.

“Boring,” said George. “I like fillet of sole nicely browned, served with lemon wedges.”

I actually liked the sauce but, by and large, find lemon sole boring. Dover sole would have been another matter. And hard cider instead of apple cider vinegar would have made a difference. But this is not Normandy and I like living in New York.

“Pommes vapeur would have been nice instead of the rice,” said George.

That’s what keeps our meals interesting.