Sole Meuniere
Simple flavors without over taking the highlight of the dish, the fish. The nutty browned butter is used to baste the fish to perfection.
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Equipment List
- 10" non stick skillet
- Fish spatula
- Shallow plate for dredging
Ingredients
- 2 Sole Fillets
- Dredging for Fish
- 1/2 c flour
- salt- to taste
- pepper- to taste
- 4 Tbsp Butter- sliced into 1 Tbsp pieces
- 1-1/4 Tbsp Lemon Juice
- 2 tsp Parsley- chopped fine
Preparation Instructions
- With a papertowel, pat dry the sole pieces.Set aside.
- Measure and prepare ingredients.
- Dredge the fish - salt and pepper each side of the fillet to taste. Then dredge in the flour.
Cooking Instructions
- Preheat to 195°F
- Add 2 Tbsp of butter
- Stir ingredients
- Add 2 Sole Fillets to pan
- Add 2 Tbsp butter
- Add parsley and lemon juice
- Flip ingredients
- Baste the fish with the butter sauce
- Remove from heat
Finishing Instructions
- Serve immediately.