ENGLISH SOLE MEUNIERE

By Janes_kitchen

Ingredients

• 4-6 filets English sole (14-16oz total)
• 2 eggs beaten w/ 2 tsp water
• 1 C fine dry bread crumbs
• 6 TBL clarified butter or cooking oil
• 1 C dry white wine
• 4 tsp butter
• lemon
• chopped parsley

Details

Servings 2

Preparation

Step 1

pat filets dry
dip in egg wash & bread crumbs
shake off excess

in lg. flat bottom pan, heat clarified butter or oil until very hot - not smoking
lay filets into pan, shake gently to distribute oil
allow fish to cook until edges turn light brown

carefully turn filets
cook another 15-20 seconds & remove fish to plate
wipe or rinse pan & quickly add 2 tsp butter & wine
reduce to 1/2 C
add squeezes of lemon & pinch of chopped parsley
pour over fish