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In the Kitchen
Recipe courtesy of Sara Moulton
Sole Meuniere
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- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
Share This Recipe
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
Directions
- Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
- Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, remaining herbs and pepper to taste, swirling skillet to incorporate (butter will foam.) Serve sole filets with butter.
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