Sole Meuniere

By maredan

Ingredients

• 1/2 * About 1/2 cup milk
• 1/2 * 1/2 cup flour
• * Salt and pepper
• 2 * 2 sole fillets, skinned (about 6 ounces each)
• 1 to 2 * 1 to 2 Tbsps clarified butter
• 1 to 2 * 1 to 2 Tbsps butter
• * Parsley for garnish
• * Lemon juice

Details

Servings 2

Preparation

Step 1

Directions

1. Pour the milk into a baking dish for dipping the fish; mix the flour with salt and pepper on a plate; melt the clarified butter in a frying pan until sizzling hot and foaming. Dip the sole first in the milk, then in the seasoned flour to coat, shaking off any excess. Fry immediately until done, 3 to 5 minutes per side, depending on the size. Remove to a warm serving dish.
2. Brown the butter in the pan. As soon as it’s hot, add the garnish of parsley, and immediately pour it over the fish. Squeeze over lemon juice, and serve right away.