Sole a la meuniere
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 8-ounce sole fillets | |
| 2 | Sticks unsalted butter | |
| All-purpose flour | ||
| Salt and white pepper; to taste | ||
| 6 | tablespoons | Lemon juice |
| 1 | tablespoon | Parsley; minced |
| 1 | tablespoon | Minced shallot |
Directions
1) Season fillets with salt and pepper. Dust fillets in flour and shake off excess.
2) For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saut‚ sole 2 - 3 minutes on one side until brown.
3) Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish.
4) Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve.
Suggested Wine: Pinot Grigio, Chenin Blanc Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998