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Phyllo-Crusted Petrale Sole with Crab Brandade, Beurre Blanc & Haricots Verts with Horseradish Mascarpone

Related Ingredients
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Cooking Timeline

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Our timeline helps you solve one of the biggest problems for home cooks in the kitchen: multitasking. We’ve combined the steps from all four of the recipes in the dish into a single, easy-to-follow countdown.

  1. Do Ahead
  2. 1.
    Lay sheets of phyllo out to dry.
  3. 1 hr.
  4. Prep
  5. 1.
    Mince shallots.
  6. 2.
    Squeeze lemon juice.
  7. 3.
    Cut ends of haricots verts.
  8. 4.
    Crumble phyllo.
  9. 5.
    Make horseradish mascarpone and chill.
  10. Cook
  11. 6.
    Put potatoes on to boil.
  12. 7.
    Start beurre blanc reduction.
  13. 8.
    Finish potato crab brandade.
  14. 9.
    Finish mustard beurre blanc.
  15. 10.
    Blanch and dress the green beans.
  16. 11.
    Make sure the potatoes are still hot.
  17. 12.
    Coat the sole and cook.
  18. 0 min
    Serve your meal.

What to Drink

2010 Paul Pernot Puligny Montrachet, Burgundy, France

Every week, world-renowned sommelier, Rajat Parr, shares advice and tasting notes on what to drink with our featured meal.

 

Although this dish has a distinct Mediterranean influence, the dominant flavor is the intensity of the mustard in the sauce. In France’s Burgundy region, mustard is commonly used in local recipes and often times the wine of choice is white Burgundy. The flinty minerality of this Chardonnay melds well with the saltiness of the brandade and its elevated acidity matches the sole’s clean flavor.

2010 Paul Pernot Puligny Montrachet, Burgundy, France

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