Skip the expensive restaurant this Valentine’s Day. We’ve come up with a special two-course meal for you and your beau to enjoy at the comfort of home—and it’s only PHP 192.89 each. It’s not too shabby, either; consisting of French sole meunière (ooh, fancy) as the main course, plus caramel pudding for dessert.
Perhaps the best part of this recipe, though, is how forgiving it is. As you probably noticed in the video, we messed up the sole meunière. Nevertheless, with the addition of clams, capers, and baby potatoes, you can barely notice the mistake. (Though we suggest keeping the uglier piece to yourself for maximum impression on your date’s part.) Likewise, the caramel pudding is very hard to mess up.
Pro-tip: Don’t force the fish off the pan; that only means it’s not ready. When the sole is cooked, it should slide out easily with a fish spatula.
Sole Meuniere + Caramel Pudding
Serves: 2 people
Active time: 45 mins + 30 mins
Total time: 45 mins + 30 mins + 2 hrs
2/3 cup brown sugar
1/4 cup cornstarch
Pinch of salt
2 ½ cups milk
2 tbsp. butter
2 medium sole, prepped
½ cup flour
Salt and pepper, to taste
2 tbsp. oil
4 tbsp. butter, divided
½ cup water
2 tbsp. capers
1 cup clams
1 lemon, juiced
¼ cup parsley, chopped
For the caramel pudding, combine brown sugar, cornstarch, and salt in a saucepan.
Slowly stir in milk.
Cook the mixture over a medium heat until boiling.
Stir for 1 minute then remove from the heat when thickened.
Stir in the butter.
Pour the pudding into individual cups.
Serve immediately if serving warm.
If serving cold, cover in plastic wrap directly on the surface of the pudding to avoid a skin from forming.
Refrigerate for at least 2 hours before serving.
For the sole meuniere, in a plate, season flour with salt and pepper.
Coat sole in flour, then transfer onto a separate plate.
In a large skillet, heat oil over medium-high heat.
Place fish in a single layer into the hot oil.
Cook until both sides are golden brown, about 2-3 minutes per side.
Remove sole from pan and transfer onto a plate.
In the same skillet, add half the butter.
Once butter is melted, add the water, capers, and clams and cook, until liquid is reduced by half and clams have opened and cooked.
Lower the heat to medium then add the lemon juice and remaining butter, whisking until sauce is glossy.
Pour sauce over fish and garnish with parsley before serving. Add baby potatoes if desired.