Sous Vide Sole with Brown Butter and Lemon
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 ...
Pro-level cooking techniques made simple.
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 132ºF (56ºC).
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.
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.
Remove the butter from the heat and stir in the lemon juice and lemon zest. Keep warm for serving.
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.