Recipe courtesy of Sara Moulton

Sole Meuniere

Name: Sole Meuniere
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 4 (4-ounce) sole fillets; 4 tablespoons all-purpose flour; 2 tablespoons fines herbes (equal parts chopped chives, chervil, parsley, and tarragon); 1/2 teaspoon salt plus salt to taste; 1/2 teaspoon ground pepper; 1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter; 1 1/2 teaspoons fresh lemon juice

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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Ingredients

4 (4-ounce) sole fillets

4 tablespoons all-purpose flour

2 tablespoons fines herbes (equal parts chopped chives, chervil, parsley, and tarragon)

1/2 teaspoon salt plus salt to taste

1/2 teaspoon ground pepper

1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter

1 1/2 teaspoons fresh lemon juice

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.