Sole Meunière

Appears in

Published 2010

Prepare the sole (habiller) and remove the gray skin.
Season the dredging flour with salt and pepper.
Lightly season the sole.
Heat clarified butter in a fish pan or frying pan.
Place the fish in the seasoned flour.
Turn over.
Cover with flour pressing lightly.
Lift the fish and tap off any excess flour.
Lay the fish, skinned-side down, in the hot clarified butter.
Baste the top with the hot butter.
Check to see if the fish is colored a golden brown.
Using a wide spatula, carefully turn the sole over.
Continue basting while the other side cooks.
Check the doneness by inserting a small knife in the middle to loosen the fillet.
Once cooked, transfer to a warm serving dish.
Discard the butter from cooking the sole. Place the pan back on the heat and add cold butter.
Once the butter has melted, add the lemon juice.
Allow to foam up.
Immediately pour over the sole and serve.
Sole Meunière