"Sole-ful" Serenade with a Citrus Beurre Blanc
- 4 Petrale Sole filets per person (8 oz. per person)
- 3/4 - cup flour
- 3/4-cup R&B Serenade in Blanc Sauvignon Blanc
- 3/4-cup fresh squeezed Navel Orange juice
- 2-3 Tbsp. freshly squeezed Meyer Lemon juice
- 2 Tbsp. Pineapple juice
- 2-3 Tbsp. of unsalted butter
- 2-3 Tbsp. of olive oil
- Pat sole dry on paper towel, then dredge each side with flour and set aside.
- Heat 2-3 tablespoons of olive oil in a pan on medium high heat.
- Saute each filet 1-2 minutes on each side. Set aside in a warm oven.
- Heat 2 Tbsp. of butter in a fry pan over medium heat.
- Pour R&B Sauvignon Blanc into pan and turn up heat to medium high and deglaze the pan.
- Reduce the sauce to about half, which takes about 5-7 minutes.
- Once the mixture is reduced to a syrupy consistency, add the orange juice, 2 Tbsp. of the Meyer lemon juice, and the pineapple juice. Maintain medium high heat and stir often. As the mixture continues to reduce, taste for flavors. Add a little salt and adjust lemon juice if desired (you can also use some juice from a regular lemon if you want a bit more bite to the sauce).
- Add sole juices from plate in oven.
- Continue to reduce sauce down until it is one half of original volume which should be about 3/4 - 1 cup of liquid.
- Reduce heat to medium and start whisking in butter (unsalted) in half a Tbsp. increments to lengthen and thicken the sauce. It should take approximately two full tablespoons of butter to complete the sauce. If you want the sauce a little thicker use 1/2 Tsp. of Arrowroot mixed into a little sauce until smooth and then recombined with the rest of the sauce to thicken as desired. The butter can be increased to personal taste.
- Total prep and cook time: 20 minutes
- Place filets next to a small mound of rice pilaf and decorate with sauce. Garnish with chopped chives and red pepper. Accompany with haricot vert, rice pilaf, salad and a bottle of R&B's Gold Medal, Napa Valley, 2007 Serenade in Blanc Sauvignon Blanc.