Michael Voltaggio’s Sole Meunière with Sage Brown Butter and Pumpkin Seeds, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Michael Voltaggio

Sole Meunière with Sage Brown Butter and Pumpkin Seed Pesto

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings


Pumpkin Seed Pesto:



Special equipment:
a high-powered blender
  1. For the pumpkin seed pesto: Heat the cooking oil to 375 degrees F in a deep-fryer or heavy saucepan. Add the pumpkin seeds and fry until golden brown, about 30 seconds. Remove with a slotted spoon and drain on a plate lined with a paper towel.
  2. Place the fried pumpkin seeds, garlic and parsley in a high-powered blender. Begin to blend on low speed, using the plunger as needed to help blend the ingredients. Drizzle in the pumpkin seed oil with the motor running. Increase the speed to high and blend until smooth, using the plunger as needed. Season the pesto with salt, pepper and lemon juice to taste.
  3. For the sole: Pat the fish dry on both sides and season them generously all over with salt and pepper. Coat both sides of the fish with flour. Add half the clarified butter to a very large cast-iron skillet and place over medium-high heat. Add one of the sole fillets and cook until golden brown on the bottom, 6 to 7 minutes.
  4. Add half the cubed butter to the pan along with half of the sage leaves. Flip the fish and baste the top with some of the melted butter and herbs. Cook until the bottom is golden brown, 4 to 5 minutes longer.
  5. Remove the skillet from the heat and transfer the sole to a serving platter. Squeeze the juice from half of the lemon over the remaining melted butter and sage leaves in the pan and swirl the pan to combine. Taste the sauce and season with salt and pepper. Pour the sauce over the cooked sole. Repeat with the remaining sole fillet, clarified butter, cubed butter, sage and lemon.
  6. Serve the sole with the pumpkin seed pesto.

Cook’s Note

Using clarified butter to start with allows you to brown the fish at a high temperature, while adding regular butter towards the end of cooking gives the sauce depth of flavor and richness.