Dover Sole Meuniere
Time: 20 minutes
This classic French dish shines in the kitchen and comes together in minutes. In fact, sole meuniere was one of the first meals Julia Child ate in Paris, inspiring her love for French food. She recalls it as “the most exciting meal of my life" in her memoir, My Life in France.
INGREDIENTS
Yield: 4 servings
- 4 Dover sole fillets
- Salt and pepper to taste
- 1 cup Wondra flour
- 6 tbsp butter
- 1/2 lemon
- Parsley
- Capers
PREPARATION
Step 1
Remove fillet skin: hold the tail (skin side up), put in knife, rotate, and pull through to the head end.
Step 2
Pat the fish fillets with a paper towel.
Step 3
Salt and pepper the fillets. Then dredge in flour. Shake off any excess.
Step 4
In a large sauté pan, melt the butter over medium heat.
Step 5
Once hot, place the fish in the pan and fry until brown. About 3 minutes each side.
Step 6
Garnish with lemon juice, capers, and parsley. For extra finesse, create citrus supremes with the lemon and toss into brown butter with garlic cloves and capers before plating.
Step 7
Finish with a drizzle of excess pan butter.
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