Recipe courtesy of Sara Moulton
Sole Meuniere with Balsamic Brown Butter Sauce
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Soak fillets in milk for 20 minutes. Remove from milk and pat dry.

Season fillets with salt and pepper.

Heat 1 tablespoon oil over moderate heat in each of 2 large saute pans until hot.

Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Transfer fillets from pans to a platter, sprinkle with parsley.

Wipe the skillet clean and add the butter. Heat until the butter begins to brown. Remove from heat and stir in balsamic vinegar. Pour sauce over fish and serve. Garnish with lemon slices.

IDEAS YOU'LL LOVE

Sole Meuniere

Recipe courtesy of Anne Burrell

Sole Meuniere

Recipe courtesy of Sara Moulton

Sole Meuniere

Recipe courtesy of Gourmet Magazine

SOLE MEUNIERE

Recipe courtesy of Graham Kerr

Easy Sole Meuniere

Recipe courtesy of Ina Garten

Dover Sole Meuniere

Recipe courtesy of Geoffrey Zakarian

Dover Sole a la Meuniere

Recipe courtesy of Gary Hoffman

DOVER SOLE A LA MEUNIERE

Recipe courtesy of Gary Hoffman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking