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Sole meunière
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1999
A stylish classic: the sole is quickly pan-fried, then butter and lemon juice is poured over and the fish is eaten hot with parsley and lemon wedges. Dover sole is recommended for its firm texture and succulence, but any flat fish could be substituted.
Ingredients
4 180-200 g 5¾-6½ oz 100
Method
- Wash the fish, then dry well on paper towels. In a large frying pan, heat the clarified butter until hot.
- Place the seasoned flour on a plate and roll the fillets in it to coat thoroughly, then pat off any excess. Place in the pan, skinned-side-up, and fry for about 2 minutes, turning once, or until lightly golden. Remove and place on hot plates.
- Drai
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