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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This classic French dish combines the delicate flavor of sole with a rich, aromatic herb butter and creamy potato purée. The soles are cooked to a golden perfection, basted with foaming butter infused with shallots, parsley, dill, and a hint of lemon. The purée, made from tender potatoes passed through a tamis, is luxuriously smooth and buttery, perfectly complementing the fish. Serve together for an elegant and satisfying meal.
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Dry the soles well and season with salt and pepper.
Lightly dust the soles with flour.
Heat neutral cooking oil with half the butter in a pan.
Cook the soles until golden on both sides.
Add the remaining butter and let it foam.
Add shallot, dill, parsley, lemon zest, and a squeeze of lemon juice to the pan.
Baste the soles with the aromatic butter and keep warm.
Boil the potatoes in salted water until tender.
Peel the potatoes while warm.
Pass the peeled potatoes through a tamis.
Gradually add butter and hot milk to the potatoes, mixing until smooth and creamy.
Adjust the salt to taste.
Serve the sole with the browned herb butter and a spoon of purée.
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Use fresh herbs for the best flavor in the herb butter.
Ensure the potatoes are still warm when passing them through the tamis for a smoother purée.
Do not overcrowd the pan when cooking the soles to ensure even browning.
Can I use a different type of fish?
Yes, you can substitute sole with other delicate white fish like flounder or plaice.
What is a tamis?
A tamis is a fine-mesh sieve used to create smooth textures in purées and sauces.
Can I make the purée ahead of time?
Yes, but reheat it gently over low heat and add a splash of milk to restore its creamy texture.
What type of neutral cooking oil should I use?
You can use oils like grapeseed, canola, or sunflower oil.
How do I know when the soles are cooked?
The flesh should be opaque and flake easily with a fork.
