Sole Meuniere Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30-45 mins |
Personal
Notes: |
Personal
Notes: Heat up platter or cookie sheet in oven at about 275.
I dont 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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