Japanese Sole Muniére (Metric)
Customary version of recipe
Yields 8 portions
|Unsalted butter, divided use
||175 ml. plus 105 ml.
|Shiitake mushrooms, loosely packed, stems removed
|Yellow onions, small, cut into fine julienne
|Garlic cloves, finely chopped
|Dry white wine
|Soy sauce, divided use
|Sole fillets (5-oz.)
|Black pepper, freshly ground
||1 ml. or as needed
|Flour, for dusting
|Olive oil, extra virgin
|Tomatoes, peeled, seeded, and finely diced (1 lb. 3 oz.)
|Flat-leaf parsley, minced
Heat 90 ml. of butter in a large sauté pan over medium heat and add the shiitakes, onions, and garlic. Sauté until the onions are tender, 5 to 8 minutes. Add the wine, mirin, and 90 ml. of the soy sauce. Bring to a boil, and reduce by three-quarters, about 10 minutes. Set aside and keep warm over very low heat.
Season the sole fillets with the salt and pepper, and dust lightly with flour. In a second large sauté pan (or ideally, in each of two large sauté pans), heat 60 ml. of oil and 60 ml. of butter over medium-high heat until the butter ceases to foam. Place the sole fillet skin side up and fry until golden brown and crispy, 2 to 3 minutes. Flip over and continue to cook until evenly done (1 to 3 minutes, depending on the thickness of the fillets), or until the fish is almost firm and has just turned completely opaque throughout. Remove from the pan and transfer to a baking sheet in a warm oven, or to 8 warm dinner plates. Deglaze the pan(s) with the lemon juice and 45 ml. of the soy sauce. Set aside.
Heat the shiitake-wine reduction sauce until hot but not quite simmering. Cut the remaining 175 ml. of butter into small pieces and stir into the sauce along with the sugar. When the butter has melted, add the tomatoes and parsley.
Drizzle 10 ml. of the soy-lemon pan-deglazing sauce over each of the fillets. Top each with 75 ml. of the shiitake-wine sauce and season with pepper to finish.
Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III A on Friday, Nov. 3, 2006.