Je suis épuisée! Another long day. However, I brightened up when I arrived at La Grande Epicerie, which I would liken to some sort of food mecca in the 7th arrondissement in Paris. It’s amazing, and they have any kind of food you could think of, from cheeses, breads, fish and poultry to crepes, macarrons, et many other “délices”.
Once I bought my groceries, I came home to prepare the sole, and it was a cinch to make. The dish requires a little bit of preparation, what with cutting the beans, tomato, and parsley, but otherwise it’s pretty straightforward. Also, you can buy pre-cut haricots verts to make the preparation easier.
All you need for this dish is 1 fillet of sole, a large handful of haricots verts, 1 medium tomato, olive oil, dry white wine (such as sauvignon blanc), lemon, butter (optional), and parsley. I actually used parsley because I had some leftover from last night, but scallions would work well too.
Once I bought my groceries, I came home to prepare the sole, and it was a cinch to make. The dish requires a little bit of preparation, what with cutting the beans, tomato, and parsley, but otherwise it’s pretty straightforward. Also, you can buy pre-cut haricots verts to make the preparation easier.
All you need for this dish is 1 fillet of sole, a large handful of haricots verts, 1 medium tomato, olive oil, dry white wine (such as sauvignon blanc), lemon, butter (optional), and parsley. I actually used parsley because I had some leftover from last night, but scallions would work well too.
Chop up the shallot and dice the tomato. Boil a small pot of water, add a pinch of salt, and add the haricots verts. Cook them until slightly tender, about 3-4 minutes, then set aside in a bowl and cover to keep warm. Heat a large skillet with 1 tablespoon olive oil over medium high heat. Season the fish with salt and pepper, then place the fish skin side down on the skillet, and cook for about 4 minutes on each side, or until it is white everywhere (when you flip the fish over, remove the skin with a fork).
Once the fish is crispy and cooked on both sides, set it on top of the haricots and cover to keep warm. If there's any olive oil left on the pan, drip it down the sink. Add about 1/4 cup of white wine to the pan with the juice from 1/2 a lemon and cook it over medium high heat until the liquid has reduced slightly. You'll want to add about 2 tablespoons butter (or 2 tablespoons olive oil), but add it in gradually to intensify the flavor of the sauce. Once all the butter is melted (or the olive oil is heated), season with salt and pepper, then add the tomato and parsley (or scallions if using).
Pour the sauce over the fish and beans, and enjoy with a glass of white wine!
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