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Sole Meuniere
Soles Meunière
A Recipe From: Ile de France
Un grand classique of French cuisine.

Skill Level: Average
Serves: 2

Directions
Rinse sole fillets and pat dry. Dredge them in the flour, shaking off excess. Sprinkle with coarse salt and pepper. Heat oil and 2 tbsp of butter in a frying pan on medium heat. When oil shimmers, set fillets into the frying pan and cook 2 minutes until golden; carefully turn fillets over with a wide spatula and cook another 2 minutes. Remove the fish from the pan, set on a warm platter and keep warm. Pour off the drippings from the pan and wipe clean with a paper towel. Cut the lemon in half; juice one half and cut the other half in thin slices. On medium heat, add the remaining butter; melt until slightly colored; pour lemon juice and swirl. Pour lemon butter over the soles, sprinkle with chopped parsley and garnish with lemon slices.

Sylvaine's tips
If you enjoy them, you can also add a tablespoon of capers along with the lemon juice when finishing the sauce.

Recipe Contributed By
Joie de Vivre

Recipe Category: Fish


Ingredients
4 sole fillets (about 12-16 oz of fish)
Flour for dredging
Coarse Guérande sea salt
Freshly ground pepper
1 tbsp vegetable or grape seed oil
6 tbsp butter, divided
1 lemon
1 tbsp chopped parsley


Wine Pairings

wine Pouilly-fumé

wine Sauvignon blanc






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