Sole a La Meuniere
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 dover sole fillets
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground white pepper, plus more to taste
- 3⁄4 cup flour (wondra flour is preferable)
- 6 tablespoons olive oil or 6 tablespoons unsalted butter
- 12 tablespoons unsalted butter
- 2 lemons, juice of (1/4 cup)
- 1⁄4 cup roughly chopped fresh flat-leaf parsley
directions
- Preheat the oven to 300°F.
- Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the white pepper.
- Place the flour on a plate and season it with a little more salt and white pepper. Dredge the fillets in the flour and shake off the excess.
- Heat 2 tablespoons of the oil or butter in a large nonstick saute pan over a medium-high flame until hot but not smoking. Add 2 of the fillets and cook until lightly golden on each side, about 3 minutes. Transfer the fillets to a baking sheet and place in the warm oven to keep warm. Wipe out the pan, add 2 more tablespoons of oil or butter to the pan to heat, and repeat with 2 more fillets. Repeat with the remaining 2 fillets.
- Transfer all the cooked fillets to the oven. Wipe the pan clean and place over a medium flame. Add the 12 tablespoons of butter to the pan and let it melt, foam, subside, begin to bubble again, and turn a nutty brown. Immediately remove from the heat and carefully add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of white pepper to taste. (Be careful, as the butter will most likely spatter angrily when you add the lemon juice.).
- Serve the fillets on warm plates and spoon some of the sauce over each one.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>