Good Eggs Meal Kits
Date-Night Sole with Warm Barley Salad & Chardonnay Kit
Product Details
A romantic meal for two has never been easier, especially when the wine’s included. Use a splash of Brown Estate’s crisp Chardonnay to whip up a lemony sauce to drizzle over flaky, pan-fried sole, then split the rest of the bottle over dinner.
Contains: fish, tree nuts, wheat.
What You Get
Treviso radicchio
Shallots
Parsley
Lemon
Chopped, toasted hazelnuts
Wild petrale sole
Chardonnay
Cooked barley
What You'll Need
Butter
Olive oil
Salt and freshly ground pepper
All-purpose flour (optional)
Step 1
Preheat the oven to 200°F. Slice the radicchio. Finely chop the shallots. Cut 3 tablespoons butter into small pieces. Pick the parsley leaves, toss the stems, and chop the leaves. Cut the lemon in half for squeezing.
Step 2
In a large, oven-proof skillet over medium heat, warm 2 tablespoons olive oil. Add half of the chopped shallots and cook until softened, about 2 minutes. Add the radicchio to the pan, along with 1 tablespoon olive oil, and sauté until tender, 2 minutes. Stir in the barley and hazelnuts and cook until warmed through, 1 to 2 minutes. Squeeze with one of the lemon halves, season with salt, and transfer to the oven to keep warm.
Step 3
Pour ⅓ cup flour onto a plate. Remove the fish from the packaging, pat dry, and season with salt and pepper on both sides. Dredge the fish in the flour, shaking off any excess (this helps the fish crisp up but can be skipped if you don’t have any flour on hand).
Step 4
In a large nonstick frying pan over medium-high heat, warm ¼ cup olive oil. When the oil shimmers, add the fish and fry until lightly golden brown and flakes easily with a fork, 2 to 3 minutes per side. Transfer the fish to a plate, and slide into the low oven to keep warm.
Step 5
Pour off all but 2 tablespoons of oil from the pan. Return the pan to medium-high heat, add the rest of the shallots, and cook until softened, 1 to 2 minutes. Pour in ½ cup Chardonnay, scraping up any browned bits from the bottom of the pan. Cook until the sauce has reduced slightly, 3 minutes. Remove the pan from the heat and stir in the pieces of butter until melted and glossy. Stir in the parsley and squeeze with the remaining lemon half. Season to taste with salt and pepper.
Step 6
Transfer the barley to plates or shallow bowls and top with the sole. Drizzle with the sauce, and serve warm, with the rest of the Chardonnay for drinking.
