Ian Begg

Julia Child called sole meunière the most exciting meal of her life. It’s no surprise then that the version served at French restaurant Absinthe Brasserie & Bar, which pays homage to Child’s recipe, is the restaurant’s best-selling entrée year round. “Taking a beloved classic and adding our own unique spin is an approach we take with many dishes on our menu,” says Ian Begg, Executive Chef.

Absinthe’s rendition starts with a 7-oz. fillet of local petrale sole, seasoned with kosher salt and seared in clarified butter. After the fish is removed from the pan, whole butter is browned with capers, shallots, turmeric and lemon juice. The resulting sauce is spooned over the sole that rests atop a buttery mound of Yukon gold potato purée, and the entire dish is garnished with potato allumette (matchstick potatoes) and crispy fried sage.

Each supporting ingredient plays a crucial flavor role, according to Begg. “The shallot gives the sauce depth, the capers add a briny kick, the lemon adds acidity that cuts through the rich butter, and the turmeric provides a subtle earthy aroma,” he says.