Sole Almost Meunière
Sole with a modifed meunière sauce. The sides pictured are simply rice and garden veggies sauteed in butter and garlic.
Sole Almost Meunière
Sole with a modifed meunière sauce. The sides pictured are simply rice and garden veggies sauteed in butter and garlic.
Servings: 2 serving
Ingredients
The Fish
- 1/3 cup flour
- 4 sole fillets
- 1 tsp kosher salt coarse
- 1/2 tsp pepper ground
- olive oil
- 2 tbsps butter or
The Sauce
- 1/4 cup unsalted butter or
- 1/2 tbsp lemon juice
- 1 tbsp white wine
- 1 tbsp water
Instructions
- place flour, herbs, salt and pepper in a tupperware container, cover and shake to combine, the pour flat onto a large plate.
- gently dredge each piece of fish in the flour, both sides. Set aside on another clean plate.
- Heat olive oil in a large pan, once shimmering add butt and swirl to melt evenly. Cook fish on medium til golden brown, about 3 - 4 minutes per side. Remove from pan set aside and cover
- Turn heat to high, add wine and water to the pan and deglaze with a metal spoon. Add butter and melt, cook for about 2 minutes til browned,remove from heat and mix in lemon juice.
