Sole Meunière

Name: Sole Meunière
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 skinless, boneless Dover sole or other thin fish fillets, patted dry; Kosher salt, to taste; Freshly ground white or black pepper, to taste; 3 tablespoons all-purpose flour; 1 1/2 tablespoons clarified butter; 1 1/2 tablespoons unsalted butter, diced, at room temperature; 1 tablespoon minced parsley; Lemon wedges, for serving

Ricardo @tallcook

Manhattan, New York, United States

Sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important. This very good version is by Melissa Clark.

#GoldenApron23 #lemon sole #halibut

Ricardo @tallcook

Manhattan, New York, United States

#GoldenApron23 #lemon sole #halibut

Saved

Ingredients

20 minutes

2 servings

2skinless, boneless Dover sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
3 tablespoonsall-purpose flour
1 1/2 tablespoonsclarified butter
Clarified Butter (Ghee)
1 1/2 tablespoonsunsalted butter, diced, at room temperature
1 tablespoonminced parsley
Lemon wedges, for serving

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Steps

20 minutes

1

Season both sides of fish fillets with salt and pepper to taste. Place flour on a large, shallow plate. Dredge fish in flour, shaking off excess.
2

In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place fish fillets in the pan and cook until just done, 3 to 4 minutes per side, then transfer to the plates. Wipe out the skillet.
3

Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side and any side dish.