Sole Meuniere
4 Servings
3 tbsp all-purpose flour
Salt and freshly ground pepper
8 sole fillets, each weighing 3 ozs.
3/4 cup unsalted butter
Juice of 2 lemons
2 tbsp finely chopped fresh parsley
Parsley sprigs and lemon wedges to garnish

Season flour with salt and pepper.  Coat fish lightly and evenly in flour and set aside.

Gently heat 1/2 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.

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.

From "The Complete Step-By-Step Cookbook".
Copyright 1998 Salamander Books, Ltd