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Sole Meuniere Recipe

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This recipe for Sole Meuniere is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c salt-packed capers, rinsed
8 5-oz sole fillets
kosher salt and pepper
1 c flour
1/4 c clarified butter
1/3 c dry white wine
2 T fresh lemon juice
6 T cold unsalted butter, thinly sliced
2 T minced parsley
Directions:
Directions:
Soak capers in cold water for 45 minutes. Drain and pat dry.

Season fish with salt and pepper. In shallow bowl, whisk flour with 5 tsp each salt and pepper. Dredge fillets in flour and shake off excess; transfer to platter.

In large skillet, melt 2 T clarified butter over moderately hi heat. Add 4 fillets to skillet, cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a platter and repeat with other clarified butter and fillets.

Add capers to the skillet and cook over moderately hi heat until lightly browned and fragrant, about 30 seconds. Add wine and lemon juice and cook over moderately hi heat and add the butter, a few pieces at a time, whisking until butter is melted before adding more. Add half the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with remaining parsley. Serve immediately.

 

 

 

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