Recipe courtesy of Sara Moulton
Sole Meuniere
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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.
