Thursday, April 8, 2010

Simple French :: Sole Meuniere

I've been wanting to make Sole Meuniere ever since reading Julia Child's "My Life in Paris" this summer.  But somehow, it's one of those recipes I looked up, and then set aside. ...What a mistake!  

I will warn you, you will become seriously addicted to slightly browned, lemoney butter 
and you'll never want to eat fish any other way.  

And the fact this only takes a few minutes to prepare, makes it the perfect dish.  I served it with slightly sauteed, garlicky greenbeans, and a side of crisp potatoes (boiled, then quickly pan fried with a bit of butter and plenty of kosher salt).  Weeknight dinners here at 337 will never be the same.


Fillets of fresh Sole (I used lemon sole, you can also get grey sole, about 4 ounces/person)
1/2 cup all-purpose flour
Kosher salt
6 tablespoons unsalted butter
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice

Pat dry the fillets of fish.  Dust with salt and pepper.  Place the flour on a plate and dip the fillets in the flour.  Make sure they are evenly covered in flour.

In a non-stick pan over medium heat add half of the butter.  When the butter is bubbling, add the fish.  Allow it to cook about 3 minutes on each side, being careful when you flip over to not break up the fillet.  When the fish is cooked up both sides (slightly browned), remove from the pan and place on a tray.  Add the remaining butter to the pan with the chopped parsley, and lemon juice.  Quickly mix and add the butter-lemon sauce atop the fish.  Enjoy immediately.

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