Jan 22, 2014 6:00 PM by Jennifer English
I just adore this simple preparation of Sole Meuniere. I get wild Petrale Sole which is available in our markets and is a good value for a delicious white flesh fish with a lovely texture.
The simple sole has an excellent flavor that is rich yet delicate. The medium firm texture makes it perfect for a classic meuniere preparation. Buttery, lemony and yummy.
I remember going with my grandmother to a restaurant in Boston called DuBarry on Newbury Street. I always enjoyed our luncheon there after a visit to the Boston Public Library. It made me feel very grown up. My favorite order was the sole meuniere. This is also one of the easiest preparations one can imagine. This is such a delicious preparation that you might want a second piece for each diner. Sole filets are small and weigh about 3-4oz. each, and once you beautify them.....oooh lala.
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4-6 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (2-3 lemons)
1 tablespoon minced fresh parsley
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large saute pan(do not crowd the filets) over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Use care to turn the filets over with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Sprinkle with freshly chopped parsley, salt, and pepper and serve immediately.