Fillet of Sole With Rhubarb

• 2 stalks rhubarb
• 4 tablespoons butter
• 2 shallots, minced
• 4 fillets of gray sole, 4 to 6 ounces each
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Freshly ground black pepper
• 2 tablespoons finely minced fresh parsley

1. Trim the leaves from the rhubarb and cut it into one-half-inch dice.
2. Heat two tablespoons of the butter in a large skillet.
3. Add the rhubarb and shallots and saute over medium heat until the vegetables are tender and lightly browned, about 10 minutes.
4. Remove them from the pan and set aside.
5. Add another tablespoon of butter to the pan.
6. Pat the fish fillets dry on paper towels and add them to the pan.
7. Saute just a minute or two on each side until they are barely cooked through.
8. Do not overcook the fish.
9. Remove the fish from the pan and set it aside, loosely.
10. Add the lemon juice and honey to the pan and cook briefly, then return the rhubarb and the shallots to the pan.
11. Season with pepper.
12. Swirl in the remaining tablespoon of butter.
13. Transfer the fish to each of four individual plates, spoon some of the rhubarb mixture over each, sprinkle with parsley and serve.

stalks rhubarb, butter, shallots, lemon juice, honey, freshly ground black pepper, fresh parsley

Taken from cooking.nytimes.com/recipes/7306 (may not work)