Sole Meunière
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:15pm

Ingredients




4 (8 ounces) sole fillets
salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
lemon slices, for garnish

Preparation

1 Season fillets with salt and pepper. 2 Heat 2 tablespoons clarified butter in each of 2 large saute pans. 3 Dredge fillets in flour, shaking off any excess. Saute fillets in a saucepans over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter; sprinkle with parsley. Cover with foil. 4 Discard remaining butter from one of the skillets and add the fresh butter; heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

About


Oysters and sole meunière are what purportedly inspired Julia Child to become a chef. This version is from the Food network. Serve with rice, potatoes, and a good wine.