Recipe by mollypaul
A classic fish dish with a touch of whimsy from the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of New Orleans' Windsor Court Hotel, as featured in The Louisiana New Garde television series. .
- 4 lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
- 4 cups fish stock or 4 cups clam juice
- 4 fresh fennel, sprigs
- olive oil, for frying (about 1/2 cup)
- 1⁄4 cup capers, drained
- salt and pepper, to taste (freshly ground is best)
- 6 shallots, peeled and minced
- 1 1⁄2 cups dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc are all good choices)
- 1⁄2 cup heavy cream or 1⁄2 cup whipping cream
- 1 1⁄2 cups unsalted butter, cut into 1-inch pieces
- salt and pepper, to taste
Directions See How It's Made
- For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
- Reduce heat; add cream and cook until reduced to a very small amount.
- Whisk in butter, one piece at a time until completely blended.
- Strain sauce and keep warm over warm water.
- Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
- Add head, skin and ribs to fish stock.
- Cut each fileted side into 8 lengthwise strips.
- Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
- Gently lower the fish by the tail into the liquid.
- As the fish cooks, the strips should curl slightly; cook for about two minutes.
- Gently remove fish from pan and drain on absorbent paper; keep warm.
- Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
- Remove from pan and drain on absorbent paper.
- Season the fish to taste with salt and pepper.
- Arrange each fish attractively on warmed serving plates.
- Sprinkle with capers and garnish with fried fennel.
- Pour warm beurre blanc around the outside of the fish.