"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sole Meuniere Recipe

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This recipe for Sole Meuniere, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Uzelac
Added: Tuesday, January 9, 2007


6 skinless sole fillets – 6-8oz each
salt and freshly ground pepper
1 cup all purpose flour
6 tbs (1/4) stick unsalted butter
6 tsp olive oil
Ό cup fresh lemon juice – do this to your taste – might be too much for some
1 tbs chopped fresh flat-leaf parsley plus 4 sprigs for garnish
1 lemon cut in wedges

Season fillets with salt and pepper
Dust fillets on both sides with flour
In oval skillet over medium heat melt 2tsp butter & 2 tsp oil
Shake off excess flour and put in skillet (as many that will fit)
Cook turning once when golden brown on each side (about 3 minutes)
Transfer to warmed platter or cookie sheet & cover loosely with foil
Clean skillet with paper towels
Repeat process for each fillet – 2 tsp butter and 2 tsp oil
When fillets are done wipe skillet
Melt 4 tbs (1/2 stick) butter over medium heat, add lemon juice and swirl
Pour over fillets
Sprinkle with chopped parsley
Garnish with lemon wedges and parsley

Williams-Sonoma Collection Series - 2002

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-45 mins
Personal Notes:
Personal Notes:
Heat up platter or cookie sheet in oven at about 275.
I don’t always wipe skillet out but think it probably should be done
KEY – the proportions for lemon to butter for the final sauce needs to be tasted as you go – for me this receipe was much too lemony, so suggest initially using less lemon juice and flavor til you get it just right!




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