Sole Meuniere Recipe
Sole Meuniere is a simple and elegant french recipe for preparing sole. This sole recipe is easily prepared with a handful of ingredients and is full of taste and delicious. Flavored with lemon and cooked in butter, the Sole Meuniere is sure to delight everyone.
Ingredients
Sole fillets, skinned 700g/1 1/2lb
Lemon juice 3 Tbs
Seasoned flour 50g/2 oz
Butter 125g/4oz
Large lemon, thinly sliced 1
Parsley sprigs 6
Directions
Sprinkle the fillets with 2 tablespoons of the lemon juice and set aside for 5 minutes.
Pat dry with kitchen towels.
Dip the fillets in the seasoned flour, shaking off any excess.
Melt 75g/3oz (6 tablespoons) of the butter in a large frying pan.
Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily.
Arrange the fillets in a warmed, shallow serving dish.
Wipe the pan clean and add the remaining juice and butter.
Place over low heat and simmer until the butter melts, stirring constantly.
Remove from the heat and pour the butter over the fillets.
Garnish with lemon slices and parsley.
Pat dry with kitchen towels.
Dip the fillets in the seasoned flour, shaking off any excess.
Melt 75g/3oz (6 tablespoons) of the butter in a large frying pan.
Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily.
Arrange the fillets in a warmed, shallow serving dish.
Wipe the pan clean and add the remaining juice and butter.
Place over low heat and simmer until the butter melts, stirring constantly.
Remove from the heat and pour the butter over the fillets.
Garnish with lemon slices and parsley.
