Saturday, April 10, 2010

Sole Meuniere

Ingredients for fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
kosher salt
freshly ground black pepper
2 T vegetable oil or canola oil
2 T (1/4 stick) unsalted butter

Ingredients for sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 T chopped fresh Italian parsley
1 T fresh lemon juice
lemon wedges

Preparing the fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

* * * * * * * * * *

Preparing the sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Serves 2


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