Petrale sole with lemon verbena beurre blanc

Time 45 minutes
Yields Serves 4
Petrale sole with lemon verbena beurre blanc

Fill the bottom of a steamer with 1 to 2 inches of water. Set aside.


Combine the vinegar, wine and shallots in a 3-quart saucepan. Heat the mixture to simmering and cook over medium heat until the liquid is reduced to 1 tablespoon.


Remove the saucepan from the heat and whisk in 1 piece of the butter.


Return the pan to low heat and continue beating in one piece of butter at a time. When you have added about half of it, heat the steamer.


Continue to add the butter and beat the sauce in the pan over low heat until all the butter has been incorporated and the sauce is creamy and light.


Remove the sauce from the heat and stir in salt, pepper and 1 tablespoon of the chopped lemon verbena leaves. Cover and set the sauce aside while steaming the fish.


Put 2 fillets in the steamer. Top each with a sprig of verbena. Cover and steam until the fish is opaque, moist and tender, 3 to 4 minutes. Repeat with the remaining fillets.


Carefully remove the fish to a serving plate. Sprinkle with fleur de sel to taste and spoon the verbena beurre blanc over. Sprinkle with chopped verbena.

The beurre blanc recipe is adapted from “Mastering the Art of French Cooking,” by Julia Child, Louisette Bertholle and Simone Beck. Chop the lemon verbena leaves after removing the sauce from the heat (chopped leaves darken if left out too long).

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