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
Ingredients
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
Directions
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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