Petrale sole in brown butter caper sauce
4petrale sole fillets, about 3 ounces each
Salt and pepper
1tablespoon sherry vinegar
1/4cup butter, cut into small cubes, plus 1 tablespoon, divided
1tablespoon olive oil
2tablespoons capers, well drained
1tablespoon coarsely chopped parsley
Rinse the fish fillets under cold water and pat dry on paper towels. Season both sides of fish with salt and pepper to taste and set aside.
In a small nonstick skillet, reduce the sherry vinegar by half, about 30 seconds, and set aside.
In a heavy medium skillet, heat one-fourth cup of the butter over medium-low heat until melted, about 3 minutes. After the butter melts, begin whisking until it turns nut brown, about 4 to 5 minutes. Remove the butter from the heat and set it aside while preparing the fish.
In a large skillet, heat 1 tablespoon butter and the oil over medium heat until hot. Add the fish fillets presentation-side down in the hot skillet and brown 2 1/2 to 3 minutes on the first side, then turn and cook for 30 to 45 seconds. The fish should not be crowded in the pan; if necessary, cook the fillets in two batches.
Arrange the fish on serving plates. Sprinkle with parsley. Whisk reduced vinegar, capers and a pinch of salt and pepper into reserved brown butter and spoon over the fish.
Makes 4 servings. Each serving: 225 calories; 14 grams protein; 0 carbohydrates; 0 fiber; 19 grams fat; 9 grams saturated fat; 77 mg. cholesterol; 191 mg. sodium.
2pounds Yukon gold potatoes
Sea salt
1/2cup butter, cut into small cubes
White pepper
1/3cup warm milk
1tablespoon snipped chives
Peel the potatoes and cut them into 1 1/2-inch pieces. Place them in a 4-quart saucepan and add water to cover the potatoes by 2 inches. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are tender, 15 to 20 minutes.
While the potatoes are cooking, heat the butter in a heavy 9-inch skillet over medium-heat until melted. Once the butter has melted, whisk until it turns golden brown, about 4 to 5 minutes. Set aside.
When the potatoes are tender, drain well. Put the potatoes through a potato ricer or mash the potatoes. Sprinkle over 3/4 teaspoon salt and 1/8 teaspoon pepper. Set aside 2 tablespoons of the brown butter to drizzle over the top. Add the remaining brown butter to the potatoes along with the warm milk. Lightly stir just to combine, being careful not to overmix.
Spoon the potatoes into a serving bowl. Drizzle over the remaining 2 tablespoons butter and sprinkle with chives.
Makes 6 servings. Each serving: 256 calories; 4 grams protein; 27 grams carbohydrates; 3 grams fiber; 16 grams fat; 10 grams saturated fat; 42 mg. cholesterol; 310 mg. sodium.
Brown butter and quince bread pudding
3quince (about 8 ounces each), peeled, quartered and seeded
3tablespoons melted butter
2tablespoons packed brown sugar
3cups milk
1vanilla bean, split in half and seeds scraped
6egg yolks
1 1/2cups sugar, divided
1/4cup, plus 2 tablespoons butter, divided
34-inch brioche rolls, cut into 1/2-inch cubes (about 5 cups cubed)
1teaspoon lemon juice
3/4cup whipping cream
1/2teaspoon vanilla
Pinch of fleur de sel
Creme fraiche for garnish
You will need 8 (6-ounce) ramekins. Challah bread can be substituted for the brioche rolls. Reserve extra butterscotch sauce for another use.
Heat the oven to 375 degrees. Arrange the quince in a single layer in a 9-by-13-inch baking dish. Drizzle the 3 tablespoons of melted butter over the quince, then sprinkle them with brown sugar. Bake the quince until tender, 45 minutes to 1 hour. Cool the quince, then cut them in a small dice. Lower the oven temperature to 350 degrees.
Combine the milk and scraped vanilla bean with seeds. In a medium saucepan, heat the mixture to simmering, then remove the pan from the heat and let the mixture steep about 10 minutes. Remove the vanilla bean and discard.
With a whisk, beat the egg yolks and one-half cup sugar until blended. Stir in a little of the milk mixture to temper the yolks, then add the yolks to the saucepan. Heat and stir over medium-low heat until slightly thickened, 8 to 9 minutes. Strain; set aside.
In a heavy 9-inch skillet, melt one-fourth cup butter over medium heat. Continue to cook, whisking the butter until it turns nut brown, about 4 to 5 minutes. Toss the bread with the brown butter and toast in a 350-degree oven, about 12 to 15 minutes.
Spoon about one-fourth cup of toasted bread cubes into each of eight ramekins. Divide the quince among the ramekins, then add the remaining bread cubes. Pour the milk mixture over the bread in the ramekins pressing to coat the bread. Bake in a water bath (a deep pan filled with enough water to reach halfway up the ramekins) for about 30 minutes until the custard is set. Remove the ramekins from the water bath; cool on a rack.
While the bread pudding is baking prepare the butterscotch sauce. Combine 1 cup sugar and one-third cup water in a deep saucepan. Stir over medium heat until the sugar is dissolved. Turn the heat to high and bring the syrup to boiling without stirring. Dip a small brush in water and brush down the sides of the pan to prevent crystals from forming. Continue to cook, gently swirling the pan for even caramelization, until the syrup reaches a deep amber color, 3 to 4 minutes.
Cut up 2 tablespoons of butter and heat it with the cream in a small saucepan until it is melted. Remove from heat and stir the hot cream into the caramel until blended. It will bubble up. Stir in the vanilla and a pinch of salt.
Serve the bread pudding with a dollop of creme fraiche and drizzle with about a tablespoon of butterscotch sauce.
Makes 8 servings. Each serving with one tablespoon butterscotch sauce and one tablespoon creme fraiche: 450 calories; 8 grams protein; 43 grams carbohydrates; 1 gram fiber; 29 grams fat; 17 grams saturated fat; 244 mg. cholesterol; 83 mg. sodium.
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