Sole a la Meuniere
- 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
- 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
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.