Sole
Meuniere Recipe serve 6
Step 1:
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
flour.
Step
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.
Step
4: Set aside and keep fillets warm. Sprinkle with lemon juice
and parsley. Cook the other sole fillets the same way. Add butter if
needed.
Step
5: Melt the remaining butter in the skillet. When brown,
remove from heat and place the sole fillets.
Serving:
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
Wine Guide).
Bon appétit!