Sole a la meuniere

4 Servings

Ingredients

Quantity Ingredient
4 8-ounce sole fillets
2 Sticks unsalted butter
All-purpose flour
Salt and white pepper; to taste
6 tablespoons Lemon juice
1 tablespoon Parsley; minced
1 tablespoon Minced shallot

Directions

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, saut‚ 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.

Suggested Wine: Pinot Grigio, Chenin Blanc Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998

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