Fillets of Sole Meunière

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Preparation info

  • Portions:

    10

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
20

Method

Procedure

  1. Have all ingredients ready, but do not season and flour the fish until immediately before cooking.
  2. Unless you are cooking to order, use as many sauté pans as necessary to hold all the fillets, or cook them in several batches. Place the sauté pans over medium heat so they will be ready as soon as the fish is floured.
  3. Season the fill