Makes 4 entrée servings
1 pound sole fillets
Kosher salt and freshly ground black pepper
Flour for dusting
2 tablespoons clarified butter
4 ounces unsalted butter
1 large shallot, minced
2 tablespoons rhubarb cut into 1/8 inch dice
¼ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
½ cup blanched thinly sliced asparagus
2 tablespoons finely chopped fresh flat-leaf parsley
1. Season the sole fillets with salt and pepper and dredge in the flour. Shake off any excess flour. Heat the clarified butter in two large sauté pans over high heat. Sauté the sole on the first side for 3 minutes, then flip and cook on the second side until just done, 1 to 2 minutes; it should be golden brown and just cooked through. Transfer the fillets to a platter and keep warm while you make the sauce.
2. To make the sauce add the whole butter to one of the pans and cook over high heat until the butter starts to foam. Immediately add the shallots and rhubarb and cook until the shallots are golden and the butter is a pale hazelnut brown, only a minute. Add the orange juice and cook an additional minute. Add the lemon juice. The butter should foam again. Remove from heat. Add the asparagus and parsley. Season with salt and pepper.
3. Quickly put a piece of sole on each plate. Spoon the brown butter over the fish and serve immediately.