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Sole Meunière

Sole Meunière
"Sole meunière highlights the simple flavours of fresh fish, butter, lemon and parsley"

 

A true English Dover sole is the preferred fish for this dish. This is a classic sole meunière recipe that is fast and easy to put together.

Give it a go!

 

INGREDIENTS:
  • ½ cup all-purpose flour
  • 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
  • Kosher salt, to taste
  • Freshly ground white or black pepper, to taste
  • 4 tablespoons clarified butter
  • 4 tablespoons unsalted butter, diced, at room temperature
  • 3 tablespoons minced parsley
  • 1 lemon, cut into wedges, for serving

 

METHOD:

  1. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  4. Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

 

NOTES:

If you're worried about "fishy" flavour, soak the fillets in milk for a half-hour before dredging with flour. I've been doing flounder or sole meuniere this way for years--it's foolproof unless you get fish that had preservatives added to it. If the fish is semi-translucent when you see it in the store, it may be preservative-laced. It won't crisp up, and the texture after cooking is like that of bread dough. Look for fillets that are a nice opaque white.

 

NY Times, April 2018

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