Sole Meuniére
Serves 4
Cooking Technique = Saute

 
INGREDIENTS

    * 1 lemon
    * 4 fillets of Dover Sole, 6 to 7 ounces each
    * Salt and freshly ground pepper to taste
    * Flour for dredging
    * 5 tablespoons unsalted butter
    * 2 tablespoons olive oil
    * 4 tablespoons fresh parsley, chopped

 
PREP WORK

The prep is easy for this one. Get all your ingredients togther and chop the parsley and you are ready to go.

HOW TO MAKE AT HOME

1. Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.

2. Season the fillets with salt and pepper and dredge them thoroughly in flour. The cookbook suggests putting the flour in a paper bag, adding a fish filet and shaking it. Kind of like the Shake N Bake idea for those of you old enough to remember. Shake off any excess flour.

3. Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes.

4. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Sprinkle with parsley and season lightly with salt and pepper. Spoon the sauce over the fillets and server immediately.