Dover sole meuniere
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole dover sole; trim & remove skin | |
| As needed salt & pepper | ||
| As needed flour | ||
| As needed olive oil | ||
| ½ | Juice of lemon | |
| 1 | tablespoon | Italian flatleaf parsley; minced |
| 1 | ounce | Butter; unsalted |
Directions
1. Season the fish lightly & dredge in flour tapping off the excess.
2. Saute in very hot oil, turning only once.
3. place fish on an oven safe serving platter, place in oven at 300* just to keep warm while making sauce.
4. In a new small pan brown butter in pan, add lemon juice & parsley, pour over the whole fish & serve.
NOTES : VARIATIONS: Trout is also a very good fish to prepare in the same manner with the meuniere sauce! Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 650 by CuisineArt@... on Jan 31, 1998