Sole la Meunire

Sole la Meunire


6 Dover sole fillets 
6 tablespoons vegetable oil
1 1/4 teaspoons salt 
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 teaspoon freshly ground white pepper, plus more to taste Juice of 2 lemons (1/4 cup)
3/4 cup flour (Wondra or allpurpose) 
1/4 cup flat-leaf parsley


1- Preheat the oven to 300°F.

2- Dry the sole fillets and season both sides with 3⁄4 teaspoon of the salt and the white pepper. Dredge the fillets in the flour and shake off the excess.

3- Heat 2 tablespoons of the oil in a large nonstick sauté pan over a medium­high flame. When the oil smokes, add 2 fillets and cook for 3 minutes on each side. Transfer to a baking sheet, place in the warm oven, and continue with the next 2 fillets. Add oil as necessary, heating to the smoking point before adding the fillets. Repeat with the remaining 2 fillets.

4- Transfer all the cooked fillets to the oven and wipe the sauté pan clean with a paper towel. Add the butter to the pan over a medium flame. It will melt, foam, subside, and then begin to bubble again and turn a nutty brown. Add the lemon juice, parsley, the remaining 1⁄2 teaspoon of salt, and several grindings of white pepper to taste. Serve the fillets on warm plates with the sauce spooned over.

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