Sole a la Meuniere
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
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 You'll Need
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