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Wednesday, January 2, 2013,8:50 PM by
J.Sujatha

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SOLE MEUNIERE

Serves :
2

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pat the fish dry with paper towels, cut the fine bones and frill of skin away from around the edge of the fish, remove the heads if you prefer, and then dust lightly with the flour and season.
  • Heat 150 grams of the butter in a frying pan large enough to fit all four fish, or use half the butter and cook the fish in two batches.
  • Put the fish in the pan, skin-side up, and cook for 4 minutes, or until golden (this will be the service side), turn over carefully and cook on the other side for another 4 minutes, or until the fish is cooked through (the flesh will feel firm).
  • Lift the fish out onto warm plates and drizzle with the lemon juice and sprinkle with the parsley.
  • Add the remaining butter to the pan and heat until it browns, but be careful not to overbrown it or the sauce will taste burnt.
  • Pour over the fish (it will foam as it mixes with the lemon juice) and serve with lemon wedges and steamed greens.

INGREDIENTS

  • 4 Dover sole, gutted and dark skin removed
  • 3 tablespoons plain (all-purpose) flour
  • 200 grams clarified butter
  • 2 tablespoons lemon juice
  • 4 tablespoons chopped flat-leaf (Italian) parsley lemon wedges, to serve

7 comments for “Sole Meuniere”

  • Posted Monday, February 13, 2023 at 7:55:16 PM

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