sole meuniere?

Question

Does anyone have a tried and true recipe? I know its pretty simple, but i got tons of slightly different variations when i searched for it. My fiance loves it and i want to suprise him with it tonight. Thanks

Answer 1

This one is both basic and easy to make:
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
sprigs parsley (approx. 10)

Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Serve immediately. Garnish with lemon slices.
**Sole Meuniere is excellent in combination with potatoes or rice.

Good luck!

Answer 2

Sole Meuniére
Serves 4
Cooking Technique = Saute



INGREDIENTS1 lemon
4 fillets of Dover Sole, 6 to 7 ounces each
Salt and freshly ground pepper to taste
Flour for dredging
5 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons fresh parsley, chopped


PREP WORK The prep is easy for this one. Get all your ingredients togther and chop the parsley and you are ready to go.

1. Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.

2. Season the fillets with salt and pepper and dredge them thoroughly in flour. The cookbook suggests putting the flour in a paper bag, adding a fish filet and shaking it. Kind of like the Shake N Bake idea for those of you old enough to remember. Shake off any excess flour.

3. Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes.

4. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Sprinkle with parsley and season lightly with salt and pepper. Spoon the sauce over the fillets and server immediately.