SOLE A LA MEUNIERE
From Chef Josh Blythe, Oregon Culinary Institute Chef Instructor

Serves 4

12 Tbsp butter
1 cup flour
1 Tbsp yellow mustard seed, ground
1/2 tsp ground thyme
1 1/2 tsp cayenne pepper
1 Tbsp paprika
1/2 tsp garlic powder
1 Tbsp kosher salt
1/2 tsp ground white pepper
1 1/2 lbs local Petrale sole
1 lb local Savoy spinach
4 oz extra virgin olive oil
1 Tbsp garlic, slivered
1 tsp chili flakes
Vegetable oil
6 oz Dungeness crab
2 Tbsp fresh lemon juice
1/2 cup green onions, sliced
2 Tbsp flat leaf parsley, chopped
2 Tbsp Meyer lemon segments, chopped (optional)
Salt and freshly ground black pepper

Measure 12 tablespoons butter and add to a small sauce pan. Slowly and carefully heat the butter over medium until the milk solids begin to brown. There will be a slightly nutty aroma. When butter has been browned, remove quickly from the heat and pour into a separate container. Set aside until ready to use.

In a bowl, mix flour and spices with a whisk to ensure even distribution. Pour onto a plate and set aside until ready to use.

Divide the sole into 4 equal portions. Pat the fish dry with a paper towel. Fold the fillets lengthwise to form a shape that’s easier to manage in the pan and nicer to look at on the plate. Set aside in the fridge until ready to cook.

Wash spinach and discard large stems. Heat olive oil and 3 tablespoons of reserved butter in a large sauté pan until butter begins to bubble. Add garlic slivers and chili flakes and allow to simmer for 30 seconds. Add the spinach until it wilts. Season to taste with salt and pepper. Keep warm.

Heat just enough vegetable oil to cover the bottom of a large sauté pan. Dredge the sole in the seasoned flour on both sides and add carefully to the pan. Sauté over medium-high heat until about 3/4 of the way cooked. Carefully flip the fish and finish cooking. Remove from pan and keep warm.

Drain oil from your fish pan and quickly wipe out with a paper towel. Add the browned butter and heat. Add the crab and heat for about 20 seconds. Stir in lemon juice, green onion, parsley and chopped Meyer lemon (if using). Season to taste with salt and pepper.

The dish is ready to plate! Remove as much excess liquid as possible from the spinach. Divide the spinach onto 4 warm dinner plates. Place the sole over the top of the spinach. Finish by spooning your crab and brown butter mixture over the top of the sole. Finish the fish with more freshly sliced green onions and sea salt.