Pan Seared Petrale Sole with Dill and Caviar Emulsion

Pan Seared Petrale Sole with Dill and Caviar Emulsion

Sole is a delicate, flaky fish which makes it perfect for pan searing. Served with an indulgent emulsion sauce balancing caviar with a bright hint of dill, this dish is sure to impress at date night or dinner parties. Ingredients: For the Fish: 4 Sole Filets (4 oz. each), skin and pin bones removed Kosher Salt (as needed) ½ cup (50 grams) All Purpose Flour 2 Tbsp (24 mL) Canola Oil 4 pinches Fleur de Sel For the Sauce: 2 Tbsp (5 grams) Unsalted Butter 1 Shallot ¼ cup (45 mL) White Wine 8 Black Peppercorns (whole) ½ cup (110 mL) Heavy Cream 8 Tbsp (112 grams) Unsalted Butter 1 tsp (5.7 mL) Lemon Juice 1 Tbsp (15 grams) Caviar 1 Bunch Fresh Dill     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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