4 sole fillets
1 lb Brussels sprouts
1 Tbsp unsalted butter
2 Tbsp olive oil
½ cup dry white wine
1 cup chicken broth
2 to 3 shallots, peeled and thinly sliced
2 Tbsp heavy cream
1 Tbsp smooth Dijon mustard (or more to taste)
salt and pepper to taste
- Trim sprouts and halve lengthwise. In a large skillet heat butter and 1 Tbsp of olive oil over medium heat. Arrange sprouts in skillet, cut sides down. Sprinkle with salt and pepper to taste. Cook without turning until undersides are golden brown, about 5 minutes. Add the shallots, wine and broth and bring to a simmer. Reduce heat to medium-low, cover, and cook until sprouts are tender and can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
- In a separate skillet, heat 1 Tbsp olive oil over medium heat. Season fish with salt and pepper to taste and add to skillet. Cook until opaque, 1 to 2 minutes per side.
- Remove from heat and cover loosely with foil. Remove the Brussels sprouts from the pan leaving the sauce behind. Add cream and simmer for 2 to 3 minutes, until slightly thickened. Whisk in mustard. Pour sauce over Brussels sprouts and Dover sole, serve immediately.