Sole ala Meuniere

By scottsdalejulie

Ingredients

• Ingredients [ View Metric ] 4 8-ounce sole fillets
• 2 Sticks unsalted butter
• All-purpose flour
• Salt and white pepper; to
• 6 tb Lemon juice
• 1 tb Parsley; minced
• 1 tb Minced shallot
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• 1 ) Season fillets with salt and pepper. Dust fillets in flour and shake off excess.
• 2 ) For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saute sole 2 - 3 minutes on one side until brown.
• 3 ) Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish.
• 4 ) Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve.

Preparation

Step 1

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