Sole Meuniere

if the melted butter sauce is omitted, this sole meuniere can be served at room temp

Sole Meuniere
Sole Meuniere

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp fennel seeds

  • 1

    cup all purpose flour

  • 1

    tbs kosher salt

  • 1

    tsp freshly ground white pepper

  • 1/4

    cup heavy cream

  • 1/4

    cup dry white wine

  • four

    6 oz sole fillets

  • 2

    tbs canola oil

  • 2

    tbsp. extra virgin olive oil

  • 4

    tbsp. unsalted butter

  • 1

    tbsp. drained capers

  • 1

    tbsp. red wine vinegar

  • 1

    tbsp. finely chopped flat leaf parsley

Directions

in a small skillet, toast the fennel seeds over moderately high heat until they are fragrant, about 30 secs. transfer the fennel seeds to a spice grinder and let cool completely, then grind them into a powder. scrape the powder into a shallow bowl and whisk in the flour, salt and white pepper. in a another shallow bowl, combine the heavy cream and white wine. dip the sole fillets in the cream, then dredge them in the flour mixture. in each of the 2 large skillets, heat 1 tbsp. each of the canola and olive oils until they are shimmering. add 2 sole fillets to each skillet and cook the fish fillets over high heat until they are golden brown on the bottom, about 3 mins. carefully turn the fillets and cook until golden brown on the outside and white throughout, 1 to 2 mins; transfer the fish fillets to a plate. wipe out 1 skillet and add the butter. cook over moderate heat, shaking the skillet often, until lightly browned, about 3mins. add the capers and shake the pan, then add the vinegar. spoon the browned butter sauce over the fish, sprinkle with the parsley and serve immediately. serve with sautéed spinach and mashed potatoes.

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