Yuzu Sole Meunière with Pommes de Terre Violettes: A Modern Twist on a Classic

The classic French dish, Sole Meunière, known for its simplicity and elegance, gets a modern twist in this Yuzu Sole Meunière recipe. Using the delicate and flakey Pacific Dover Sole, we celebrate the traditional taste while introducing contemporary flavors and presentation.

Why Dover Sole?

Dover sole fish is renowned for its mild, buttery flavor and light, flakey texture, making it a sought-after ingredient in gourmet cooking. Its versatility allows it to be the star in a variety of dishes, from the simple pan-fried meunière to elaborate baked and taco preparations. The Dover sole taste is delicate yet distinct, perfect for those exploring refined seafood cuisines.

Health Benefits and Nutrition

Besides its exquisite taste, Dover sole is a healthy addition to your diet. A 3-ounce serving contains only about 100 calories but packs a protein punch of 13 grams. With low Dover sole calories and high nutritional value, it's a guilt-free indulgence. Moreover, the low mercury content makes Dover sole a safe choice for everyone, including pregnant women.

The Cost of Quality

Dover sole price can be on the higher side, often ranging between $20-$30 per pound. This is due to its exclusive European habitat and esteemed status among fish connoisseurs. The cost reflects the quality and rarity of this noble fish.

Recipe Highlights

This recipe brings together the Pacific Dover sole with the unique flavors of Yuzu - a citrus fruit known for its complex blend of lemon, lime, grapefruit, and tangerine notes. Accompanied by vibrant pommes de terre violettes (purple potatoes), this dish is not only a taste sensation but also a visual feast.

Ingredients:

For the Potatoes:

• 24 ounces small purple potatoes, cubed
• 6 cups chicken bone broth

For the Fish Fillets:

• ½ cup all-purpose flour
• 4 Dover sole fillets (3-4 ounces each)
• Pink Himalayan sea salt
• Rainbow peppercorns
• 2 tablespoons coconut oil

For the Sauce:

• ¼ cup unsalted butter
• 2 tablespoons fresh tarragon
• 1 tablespoon Yuzu juice
• Yuzu wedges and zest

Garnish:

• Microgreens
• Edible flowers

Preparation:

1. Potatoes: Boil the cubed potatoes in chicken bone broth with seasoning until tender.

2. Fish: Season the fillets with salt and peppercorns, dredge in flour, and pan-fry in coconut oil and butter until golden.

3. Sauce: Brown the butter in a skillet, mix in the drippings, Yuzu juice, and tarragon, and pour over the cooked fish.

4. Serve: Garnish with zest, microgreens, and edible flowers, and pair with the cooked purple potatoes.

This recipe is a celebration of Dover sole, enhanced by the luxurious and exotic flavors of Yuzu and the earthy tones of purple potatoes. It's an embodiment of culinary art where tradition meets innovation, and simplicity blends with sophistication.