Sole Meunière
It was sole meunière that made Julia Child fall in love with French cuisine this alone says alot. Though very simple to make it is easy to go wrong with. The important part of this dish is its sauce; it has to be thick and the lemon, butter and flour need to have blended.
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EmailIngredients:
2 large soles (ask the fish monger to gut and debone the fish)
3 to 4 tbsp flour
1 stick butter
juice of 1 lemon
salt & pepper
1-2 tbsp chopped parsley
Procedure:
1. Pour the flour on a large flat plate and coat the sole carefully on both sides.
2. Heat half the butter and 1 tablespoon oil in a large skillet and sauté the first sole 4 to 5 minutes on each side, according to thickness. Then fry the second sole, etc.
3. Season with lemon juice, salt and pepper. Move the skillet around on the fire so that the sauce thickens and takes on a nice light yello colour. Sprinkle with chopped parsley and serve immediately.
*Here is a trick: Put the flour in a clean plastic bag with the soles and shake. This method makes sure the fish is coated in flour without excess.
