Sole Ã{omitted} la Meunière
"A la meunière" translates as "in the style of the miller's wife". The fish is usually lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. This is an updated version served with a brown butter sauce.
INGREDIENTS:
4 sole fillets
salt and freshly ground black pepper
all purpose flour for dregding the sole
2 Tablespoons vegetable oil
4 Tablespoons unsalted butter
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons chopped parsley
1. Season fish with salt & pepper and lightly dredge with flour.
2. Heat a sauté pan over hight heat; add the oil and sauté the sole, turning once. Allow 2-3 minutes per side. Transfer sole to warmed plates and cover to keep warm while finishing the sauce.
3. Pour off any excess fat from the pan. Add the butter and cook until the butter begins to brown and has a nutty aroma, about 1 minute.
4. Add lemon juice to the pan and swirl it until it is combined. Add the parsley.
To serve:
As soon as the parsley is added, pour the sauce over the fish and serve immediately.
B-man
