Lunch

Sole Meunière avec Épinards à la Crème et Pommes Anna

Name: Sole Meunière avec Épinards à la Crème et Pommes Anna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole Dover sole (12–14 oz each), cleaned and gutted; 8 oz waxy potatoes (Yukon gold or similar), peeled; 8 oz fresh spinach, washed; 1/2 cup heavy cream; 2 shallots, minced; 2 cloves garlic, minced; 6 oz unsalted butter, divided; 1/4 cup whole milk; 2 sprigs fresh tarragon; 2 sprigs fresh thyme; 2 bay leaves; 1 lemon, halved; 1/4 cup clarified butter or ghee; All-purpose flour for dredging; Kosher salt and white pepper; 1/4 tsp fresh grated nutmeg; Fleur de sel for finishing

Delicate Dover sole kissed in brown butter with nut-brown aromatics, paired with silken creamed spinach and paper-thin layered potatoes fried to shattering crispness. A textbook French bistro lunch, a project in precision and timing.

1432cal 53gprotein 40gcarbs 121gfat 30min prep 45min cook 2serves

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