Name: Sole Meunière with Rice Pilaf
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; ½ small onion, finely chopped; Kosher salt, freshly ground white pepper; 1½ cups jasmine rice; 1 bay leaf; 4 tablespoons unsalted butter, cut into pieces; Fleur de sel; 1 cup plus 4 tablespoons (2½ sticks) unsalted butter; ⅓ cup heavy cream; ¼ cup fresh lemon juice; Kosher salt, freshly ground white pepper; 1 cup all-purpose flour; 4 skinless Dover or lemon sole fillets; 4 tablespoons clarified butter or ghee; 2 tablespoons finely chopped fresh parsley; 2 lemons, halved

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Eva Kolenko

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Recipe notes