Petrale Sole with a Beurre Blanc Sauce

I've made a decision to cook fish more often.  Or at least make an effort to cook fish more often. .  But there are so few fish that I really like that it makes it difficult.   Pretale Sole, like Halibut is one fish that I like enough to eat more than once a week.  And, unlike Halibut, sole isn't expensive.   We could probably have three sole dinners for the same price as one halibut dinner.   Another good thing about sole is it can be prepared a  number of ways; breaded, sauted, fried, baked, poached, stuffed..etc....

Last night we had it pan fried and topped with a beurre blanc sauce.   Garnished with chives.

Sides were fingerling potatoes, baby leeks and broccoli.  The vegetables were all fresh from the local Farmer's Market.  

Most Beurre Blanc sauces are made with  reduced white white, vinegar or lemon juice  but I like to use just white wine, lemon and a little chicken broth.   I find that the chicken broth mellows out the flavour a little and besides, I've never cared for a vinegar flavour.  

Beurre Blanc
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1 small shallot
1/4 cup white white
1/4 cup chicken broth
juice from half lemon
1/2 cup butter

Add the minced shallots to the white wine, chicken broth and lemon juice and simmer until reduced to about 1 tablespoon.  Strain out the shallots and return to the pot.

Add the butter one tablespoon at a time stirring to incorporate the butter into the sauce.  Keep adding one tablespoon at a time. Be careful to not let the sauce get too hot or the butter will separate.