for the sautéed mushrooms:
1 tablespoon butter
1 tablespoon olive oil
6 ounces chanterelle mushrooms, cleaned
fine sea salt
freshly ground black pepper
for the pan-seared fish:
2 6-ounce sole fillet pieces
fine sea salt
freshly ground black pepper
2 tablespoons canola oil
for the sauce:
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedge
For the mushrooms, warm butter and oil in a sauté pan set over medium-high heat. Add mushrooms, season with salt and pepper, and cook until their liquid releases and evaporates, about 5 minutes.
To prepare the fish, liberally season sole pieces with salt and pepper. Warm oil in a large nonstick skillet set over medium-high heat. Add fish and sear 2 minutes per side. Use a long flexible spatula to remove fillets to two plates. Top with mushrooms.
Wipe out pan and return to medium heat. Add butter and melt. Just after the foam subsides and before it starts to brown, add parsley and let it sizzle. Squeeze a few drops of lemon into the butter. Drizzle the sauce over the plates of fish and mushrooms. Serve immediately. Yield: 2 servings.
- Recipe courtesy of Joseph Erdos