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“This recipe for Sole with a Light Creamy Shrimp Sauce is so ridiculously easy to make, and so delicious to eat, it’s perfect for family, or company, any day of the week”
Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
Meanwhile, melt the butter over medium heat in a sauce pan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.
Wine Recommendation: The cream in this sauce asks for something with a mellowness to it – a lightly oaked, slightly malolactic chardonnay is a great choice. It would also work nicely with a Viognier.
I make this dish often. As I’ve said in previous posts when I send BB to the market to get some “salad” shrimp for our Butter Leaf Salad with Baby Shrimp and a Fresh Herb Dressing he always gets too much.
But sometimes something that tastes really really good, doesn’t always look all that good on the plate, or in a picture. And as I’ve also said in previous posts, I will probably ALWAYS be known more as a good cook than a good photographer. The first, for me, is so much easier than the second.
A bit of a back backstory…This dish, or at least the sauce, is really based on food that I had as a child. When my mom and dad would go out for an “event” dinner, usually some sort of recognition of someone at my father’s work, or an organization they belonged to, my mother would make a dish that was comprised of, canned tuna, cream sauce, capers served over white rice. I LOVED it. It was total comfort food to me.
It also meant that we would be able to enjoy some sibling shenanigans that night. Yes, bonding moments.
BB was not so much into, as he called it, chipped tuna on toast, but is a great lover of petrale sole. So as we are known to do when one gets married and tries to integrate two families lives, two food cultures, two comfort food family recipes, I thought it was a perfect idea to put a cream sauce over the petrale sole. And since he seems to love those baby salad shrimp so much…let’s add those to the mix.
And it’s a good mix.
But it doesn’t like to be beautiful.
So what do you do?
Well, you try to make it beautiful. You try as hard as you can think. Spoons, yes, added interest. Still not beautiful. How about a white napkin? Let’s try a gold napkin. Better but no cigar. Candles? Yes – that looks really stupid.
I really am trying to improve my photos, so I’ve been taking some online courses and practicing. And one of the things they tell you to do is to set-up your shot well before you are going to take it.
Set it up, they say. Think of your props. What is your story? Who is your hero? Get your aperture and your lighting needs to be established before taking a shot.
So when we went to the market, thinking about dinner, and I saw the beautiful petrale sole filets, I thought, I know how I can make these look good. I’ll pre-set up my shot.
So I did.
Wrote down all my details on my “flow chart” and then set off to cook my dinner.
Petrale sole is a very thin fish. It doesn’t take any time at all to sauté and even on a warmed plate, can go cold easily. And cold fish is not good fish. The cream sauce is not so good cold either. But I got it made, on a warmed platter, and into my new studio.
In a hurry.
Snap snap snap snap…photos done, now let’s eat!
Next day I review my photos.
Really? After an hour of set-up, this is what you got?
And wait. What’s missing? Besides making you want to say yum?
Oh yeah, those serving pieces. Right there. In the shadows.
Luckily I saved one of the best looking pieces of fish and had put some of the sauce away for a possible lunch so after my photo review I re-set-the shot and took enough photos of the dish until I found one that makes me stop and say…
Yeah, I’d eat that.
(What do you think? Maybe not beautiful but better?)
And I will. Eat it again and again.
I think you will too.
LindySez: As evidenced in the earlier “ugly” shots, in the summer months, when tarragon grows fresh in the garden, I like to add about a teaspoon of freshly chopped tarragon leaves to the cream mixture.
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