SOLE A LA MEUNIERE

 

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Backstory

My favorite piece of fish in the last year was a fabulous version of Dover Sole at Artisanal NYC. I've been struggling to find the right technique, but alas it's always under your nose. I received a copy of The Cook's Companion from Jedd's mom recently and it does, in fact, carry this recipe, which I've adapted below.

I made it tonight for dinner along with a platter of roasted fresh vegetables.

Ingredients

  • 4 tbsp all-purpose flour
  • 1 tsp salt
  • 4 filets Dover sole, cleaned and skinned
  • generous 2/3 cup butter
  • 3 TBSP lemon juice
  • 1 TBSP chopped fresh parsley
  • 1/4 of a preserved lemon, finely chopped (optional -- it's great even without it)
  • fresh parskey springs, to garnish
  • lemon wedges, to serve

Directions

  • Preheat the broiler to medium. Mix the flour and salt and place on a large plate or tray -- coat the fish one at a time, shake off any excess flour. Melt 3 TBSP of the butter in a small pan and use to brush the fish liberally all over.
  • 2 - Place the fish under the hot broiler and cook for 5 minutes on each side.
  • ALT VERSION: Heat up your cast iron pan, put 3 TBSP of butter in it to melt; add the flour coated filets, cook for 5-6 minutes per side.
  • 3 - Meanwhile, melt the remaining butter in a pan. heat the butter until it turns a golden brown and begins to smell nutty. Remove immediately from heat -- if it gets really dark/black/starts to burn it is no good to use.
  • 4 - Place the filets on individual plates, drizzle with the lemon juice, sprinkle with the chopped parsley. Pour the browned butter over top lightly. Serve immediately with lemon wedges

Categories: Main Dish 
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