Steamed Sole with Beurre Blanc

• 1 1/2 pounds sole fillets (petrale, rex, lemon, or Dover)
• Salt
• 1 cup Beurre Blanc (Warm Butter Sauce; page 228)
• 2 tablespoons chopped fresh tender herbs, such as chervil, parsley, chives, or tarragon

1. Trim any bones or skin from: 1 1/2 pounds sole fillets (petrale, rex, lemon, or Dover).
2. Season the fillets with: Salt.
3. Prepare: 1 cup Beurre Blanc (Warm Butter Sauce; page 228).
4. Set aside over a pot of warm (but not hot) water or in a thermos to keep warm.
5. Fill a pot with water to a depth of about 2 inches and bring to a boil.
6. Arrange the fillets in a steamer and place over the boiling water.
7. Cook until set but still moist.
8. This will take from 4 to 7 minutes, depending on the thickness of the fish.
9. Remove the steamer from the pot and transfer the fish to a warm serving plate or individual plates.
10. Spoon the beurre blanc over the fish.
11. Garnish with: 2 tablespoons chopped fresh tender herbs, such as chervil, parsley, chives, or tarragon.
12. If nasturtiums are available, remove the green stems from a handful, chop the flowers, and stir them into the finished butter sauce.
13. They add a wonderful color and flavor that complements the sole.

lemon, salt, beurre, fresh tender herbs

Taken from www.epicurious.com/recipes/food/views/steamed-sole-with-beurre-blanc-387239 (may not work)