Friday, September 2, 2011

Tonight's Menu - Sole Meuniere

It worked! It worked! After several miserable attempts at making Sole Meuniere, this one was a triumph. Check out here, here, here, and here. Below is the recipe to follow--at last what was once my Waterloo turned out to be wondrous. What I've learned: make sure you have a cooperative, conducive pan (fairly shallow, and well-heated--an All-Clad skillet is great), a sizable cut of sole filets, not too thin, and the best European butter you can find. And don't let the fish linger once you've floured it; cook it right away.

Lemon sole was the star, served with a reasonable cucumber bisque as a starter, before moving on to a frisee salad with a ton of chopped parsley freshened with a mustard bacon dressing and whole potatoes roasted in olive oil to accompany our main.

Classic Sole Meunière
Recipe adapted by Molly Wizenberg via Bon Appetit magazine
2 servings

1/2 cup all purpose flour
4 lemon sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter sauce 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
Thanks to for the image!

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