Sole meunière
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About Sole Meunière
Sole Meunière is a classic French dish consisting of a filet of sole served with a brown butter sauce and lemon. Sole (fish) has a light, flaky texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four filets rather than the two filets that a roundfish will produce. When preparing Sole Meunière, try to find a true Dover Sole though this recipe will work with other types of sole or even other fish.
Recipe
The classic presentation of this recipe follows.
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 fine
Process
1. Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.
2. Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat.
3. Season the fillets with salt and pepper and dredge them thoroughly in flour. Shake off any excess flour.
4. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes.
5. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Allow the butter to brown by cooking it until it becomes slightly dark and has a nutty aroma.
6. Sprinkle with parsley and season lightly with salt and pepper. Spoon the sauce over the fillets and serve immediately.
Equipment
1. A good knife
2. A cutting board
3. Measuring spoons
4. Sauté pan
5. A fish spatula
6. Wide mouth bowl or other shallow container to hold flower for dredging the fish
