Thursday, December 9, 2010

Sole Meuniere

Sole Meuniere.  I had always wanted to attempt this dish, with all of it's fancy-sounding Frenchiness.  And when my mom came to visit the husband and me, it seemed like the perfect opportunity.

Heads-up: this recipe is a little bit fussy, but I did it, and you can do it!  Next time you're looking to challenge yourself or impress a friend, give this one a whirl.

Sole Meuniere
Serves: 4

8 sole fillets (3-4 ounces each)
Salt and pepper
1/2 cup flour
2 tablespoons vegetable oil
2 tablespoons butter

Browned Butter Sauce:
4 tablespoons butter
2 tablespoons parsley, chopped
2 tablespoons lemon juice
Lemon wedges, for serving

Preheat oven to 200 degrees.  Get a heatproof platter ready to serve your fish.

Pat fish dry with paper towels.  Season with salt and pepper, then let the fish stand for about 5 minutes until it glistens with moisture.  Place flour in a shallow dish.  Dredge the fish in the flour, shake off excess, and set the fish on a clean plate.

In your very largest nonstick skillet, heat 1 tablespoon oil over medium-high.  Add 1 tablespoon butter and swirl the pan to combine it with the oil.  When the foaming subsides, add 4 sole fillets.  Cook the fish until it's golden on the bottom, about 2-3 minutes.  (These fillets are skinny guys so they cook quickly.)  Flip carefully (using two spatulas so the sole doesn't break), and cook until the fish is opaque in the center and golden, about 1-2 minutes.  Transfer the sole to your heatproof platter and place it in the oven to stay warm.  Pour the drippings out of the skillet and wipe it clean with paper towels.

Repeat the process above with remaining 1 tablespoon oil, 1 tablespoon butter, and fish.  Once all of your fish is cooked and warming in the oven, you're ready to make the browned butter sauce.

Wipe out your skillet with paper towels and return it to medium-high heat.  Add 4 tablespoons butter to the skillet and cook until it's golden brown and has a nutty aroma, swirling the pan so it doesn't burn, about 1-2 minutes.  Remove pan from the heat, and stir in parsley and lemon juice.  Season with salt and pepper to taste.  Spoon sauce over the fish and serve with lemon wedges.

No comments:

Post a Comment