Family Favorites - Sole Meuniere

  This is my variation of  Sole Meuniere. We do not like real saucy dishes so I do not use as much butter and lemon as the original. This is my recipe version of a classic dish. 
  If you use Sole and cook it a short amount of time, this is a dish to savor.   We can not find fresh Sole around here so I bought frozen and thawed it in the refrigerator 4 hours. 
  Two minutes on each side and put on warm plate and pour the small amount of sauce over the fish and serve,
Cook time 10 minutes  Serves 2
Sole Meuniere
 1/2 cup all-purpose flour
 Kosher salt and freshly ground black pepper
 4 fresh sole fillets (or frozen), 3 to 4 ounces each
 3 tablespoons butter
 1/2 teaspoon grated lemon zest
 3 tablespoons freshly squeezed lemon juice
 1 tablespoon minced fresh parsley if desired
  Preheat the oven to 200 degrees F. Have 2 heatproof dinner plates ready
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels.  Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. Put in a warm oven on warm plate and cook the other 2 pieces. 
  If needed you can add a little more butter. When fish is done, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.   Pour the sauce over them, sprinkle with the parsley and serve immediately.

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