Dinner: Sole Meuniere With Rice Pilaf

Recipe by Petit Trois, Los Angeles, CA Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious—and no tears.

Ingredients

2 tablespoons olive oil
1/2 small onion, finely chopped
Kosher salt, freshly ground white pepper
freshly ground white pepper
1 1/2 cups jasmine rice
1 bay leaf
4 tablespoons unsalted butter, cut into pieces
Fleur de sel

Instructions

Preheat oven to 375 °F. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 5 –8 minutes. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 15 –20 minutes.
Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.

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