Dover sole meuniere

1 Servings

Ingredients

Quantity Ingredient
1 Whole dover sole; trim & remove skin
As needed salt & pepper
As needed flour
As needed olive oil
½ Juice of lemon
1 tablespoon Italian flatleaf parsley; minced
1 ounce Butter; unsalted

Directions

1. Season the fish lightly & dredge in flour tapping off the excess.

2. Saute in very hot oil, turning only once.

3. place fish on an oven safe serving platter, place in oven at 300* just to keep warm while making sauce.

4. In a new small pan brown butter in pan, add lemon juice & parsley, pour over the whole fish & serve.

NOTES : VARIATIONS: Trout is also a very good fish to prepare in the same manner with the meuniere sauce! Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 650 by CuisineArt@... on Jan 31, 1998

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