6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Fresh black pepper
10 sprigs parsley
Sole Meuniere Recipe (serve 6)
Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.
Wine suggestion: Riesling, Chablis, Sancerre, dry white wine