https://wiki.daveking.com/index.php?action=history&feed=atom&title=Sole_MeuniereSole Meuniere - Revision history2026-04-26T20:03:57ZRevision history for this page on the wikiMediaWiki 1.34.0https://wiki.daveking.com/index.php?title=Sole_Meuniere&diff=1481&oldid=prevDlk at 10:10, 7 September 20062006-09-07T10:10:31Z<p></p>
<p><b>New page</b></p><div>===Ingredients===<br />
<br />
3 tbsp all-purpose flour<br />
<br />Salt and freshly ground pepper<br />
<br />8 sole fillets, each weighing 3 ozs.<br />
<br />&frac34; cup unsalted butter<br />
<br />Juice of 2 lemons<br />
<br />2 tbsp finely chopped fresh parsley<br />
<br />Parsley sprigs and lemon wedges to garnish<br />
<br />
===Directions===<br />
<br />
* Season flour with salt and pepper. Coat fish lightly and evenly in flour and set aside.<br />
* Gently heat &frac12; cup butter in a small saucepan until foamy. Wring a piece of cheesecloth out in very hot water, use to line a strainer and place over a bowl. Carefully skim foam from surface of butter and pour butter through cheesecloth to remove white sediment.<br />
* Heat butter in a large skillet until sizzling. Add fish, in batches, and cook over medium heat 4 minutes on each side, until crisp but not brown. Transfer to warmed serving plates and keep warm. Pour off cooking juices and wipe pan. Add remaining butter to pan and heat until foaming and golden brown. Stir in lemon juice and parsley and immediately pour over fish. Garnish with parsley and lemon and serve.<br />
<br />
===Yield===<br />
<br />
===Nutrition===<br />
<br />
===Source===<br />
<br />
From "The Complete Step-By-Step Cookbook".<br />
<br />Copyright 1998 Salamander Books, Ltd <br />
<br />
[[Category:Food]]<br />
[[Category:Recipes]]</div>Dlk