Pan-Seared Sole with Caramelized Fennel and Blood Orange Beurre Blanc

Trim the fennel stalks, reserving the green fronds for garnish. Cut the bulb in half lengthwise, remove the tough core, and slice thinly. Pat the sole fillets completely dry with paper towels.

Heat olive oil in a large skillet over medium heat. Add the sliced fennel and a pinch of salt. Cook, stirring occasionally, until the fennel is tender and caramelized (golden brown edges). Remove from pan and keep warm.

While fennel cooks, season the flour with salt and white pepper in a shallow dish. Lightly dredge the sole fillets in the flour, shaking off any excess. The coating should be barely visible.

Wipe the skillet clean or use a fresh one. Heat clarified butter over medium-high heat. Place fillets in the pan without overcrowding. Cook until golden on the bottom, then carefully flip.

In a small saucepan over medium heat, combine minced shallot, white wine (if using), blood orange juice, and lemon juice. Simmer until the liquid reduces to a syrupy consistency (about 1-2 tablespoons remaining).

Reduce heat to low. Whisk in the cold butter one cube at a time, waiting for each piece to almost melt before adding the next. Do not let the sauce boil, or it will separate. Strain if a smooth sauce is desired.

Plate a bed of caramelized fennel. Lay the sole fillet on top. Spoon the warm blood orange sauce over the fish. Garnish with reserved fennel fronds and fresh blood orange segments if available.