Sous Vide Sole with Brown Butter and Lemon

One of the simplest (yet most delicious) dishes is Sole Meuniere, sautéed sole filets with browned butter and lemon sauce. With very few ingredients, you can create an elegant dish in a snap. The trick? The brown butter. Cooked past “just” melted, the butter starts to brown and gets a rich, nutty flavor that is the perfect complement to fish. The lemon juice cuts the richness and the parsley adds just the right note of herby punch. Using the Anova Sous Vide keeps the filets firm, yet delicate. Even better? This recipe comes together in just 30 minutes, since you prepare the butter sauce as the fish cooks.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 132.8F / 56C

Ingredients

• 4 (4-ounce) sole filets or any delicate, flat white fish, such as flounder
• Salt and lemon pepper
• 2 tablespoons unsalted butter
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley

Directions

1. Set the Anova Sous Vide Precision Cooker to 132ºF (56ºC).
2. Pat filets dry with paper towels and season with salt and lemon pepper. Place each filet in its own quart-sized zipper lock bag and seal using the water immersion technique. Place the bags in the water bath and set the timer for 30 minutes.
3. While the fish cooks, make the sauce: Melt the butter in a large skillet over medium heat. Continue to cook the butter until it has stopped foaming and the milk solids have turned golden brown, 4 to 5 minutes. Keep a close eye on the butte; it will go from browned to burned very quickly.
4. Remove the butter from the heat and stir in the lemon juice and lemon zest. Keep warm for serving.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Gently remove the fish from the bags and place on a warmed platter. Pour butter sauce over the fish and garnish with parsley. Serve.