cozy

INGREDIENTS:

FISH 

4 fillets of fish like sole or branzino

salt and pepper

1/2 cup all-purpose flour

4 tablespoons olive oil

SAUCE (MAKES 1 CUP)

1/4 cup dry white wine

1/4 cup white-wine vinegar

2 tablespoons finely chopped shallots

1/3 cup heavy cream

1/8 teaspoon white pepper

2 sticks(1 cup) butter, cut into tablespoon size pieces and chilled

2 tablespoons capers

salt to taste

ASPARAGUS 

2 bunches of fresh asparagus, ends chopped off

2 tablespoons olive oil

salt and pepper

ARUGULA

10-12 ounces arugula tossed with fresh lemon juice & salt to taste

PREPARATION:

  1) Preheat oven to 450 degrees. Cover a large shallow roasting pan with aluminum foil and place the asparagus on the pan.  Drizzle olive oil over asparagus and toss evenly to coat. Salt and pepper to taste. Set aside for now.

  2) For the fish: pat the fish down with paper towels and  season both sides of fillets with salt and pepper. Spread the flour in a shallow dish, and dredge the fish with the flour, evenly coating both sides. Shake off any excess flour and transfer to a clean plate. 

  3) When you are ready to cook the fish, transfer the prepared asparagus in the oven and roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking. 

  4) Back to the fish: heat 2 tablespoons olive oil in a 12 inch non-stick pan over medium high heat until shimmering. Gently lay 2 fillets of fish in the pan and cook until golden, about 3 minutes. Carefully flip the fish using two spatulas (one to flip the fish and the other to support it as it is being turned). Continue to cook the fish another 2-3 minutes. Once again transfer the fish to a clean plate and lightly cover with foil. Repeat with the remaining fish. 

  5) Make your beurre blanc sauce: boil wine, vinegar, and shallots in a 2-3 quart sauce pan over medium high heat until syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream and white pepper and boil for 1 minute.  Reduce heat to low and add butter a few tablespoons at a time, whisking constantly. Remove from heat. Mix in the capers and season with salt to taste. 

  6) Plate your food: lay a small hand full of arugula on the plate. Then stack one or two fillets on top (depending on how large your fillets are). Follow with some of your roasted asparagus, chopped, if you like. Finally Spoon your sauce on top. Now wow your guests!