Sunday, March 13, 2011

Sole Meuniere

extra virgin olive oil
4 sole filets
kosher salt
2 cups all purpose flour
6 T butter
3 sprigs fresh thyme, leaves stripped
2 T fresh lemon juice
1/4 cup finely chopped fresh flatleaf parsley

Preparing the sole meuniere:
Preheat the oven to 200 degrees F.

Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the sole in flour right before placing them in a pan with the hot oil.

When the fish has turned from translucent to opaque (about 2/3 of the way through the cooking) turn the fish over and cook on the other side. Remove the fish from the pan and place on a baking sheet in the oven. Repeat until all of the fish has been cooked.

* * * * * *

Preparing the sauce:
Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste and adjust seasoning.

Remove the cooked sole from the oven, plate and spoon the sauce over the top.

Serves 4


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