Meuniere Recipe serve 6
Remove the black skin from the soles. Chop the parsley sprigs, discard
the stems. Season fillets with salt and pepper.
Step 2: Spread
the flour in a plate. Dredge fillets in flour, shaking off any excess
3: 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.
4: Set aside and keep fillets warm. Sprinkle with lemon juice
and parsley. Cook the other sole fillets the same way. Add butter if
5: 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.
Wine suggestion: Riesling,
Chablis, Sancerre, dry white wine (French