Sole with Hot Butter and Lemon

Name: Sole with Hot Butter and Lemon (Sole Meunière)
Cuisine: France
Ingredients: 2 whole Dover soles, flukes, or flounder (about ¼ ounces [395 g] each); 2 whole Dover soles, flukes, or flounder (about ¼ ounces [395 g] each); 2 whole Dover soles, flukes, or flounder (about ¼ ounces [395 g] each); salt; pepper; ½ cup [60 g] all-purpose flour; 3 tablespoons clarified butter or unsalted butter (for sautéing), plus 4 tablespoons unsalted butter (to finish fish); 3 tablespoons clarified butter or unsalted butter (for sautéing), plus 4 tablespoons unsalted butter (to finish fish); 3 tablespoons clarified butter or unsalted butter (for sautéing), plus 4 tablespoons unsalted butter (to finish fish); 3 tablespoons clarified butter or unsalted butter (for sautéing), plus 4 tablespoons unsalted butter (to finish fish); 1 tablespoon lemon juice; 1 tablespoons finely chopped parsley

Sole Meunière

Preparation info

Makes
4
first-course

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

2 whole Dover soles, flukes, or flounder (about ¼ ounces [395 g] each)

Europe
France
Starter
Fish course
Pescatarian
Mediterranean

Method

Prepare the fish. Season the fish with salt and pepper, dredge them in the flour, pat off the excess, and spread them out on a sheet pan. Heat the clarified butter in a nonstick pan over medium to high heat. If you’re using regular unsalted butter, don’t get the pan too hot or the butter will burn.

Sauté the fish for about 7 minutes on each side, until