Saturday, June 26, 2010

Sole Meuniere

Here is another recipe from the 2010 FIFA World Cup Menu - Week 3. What a simple and tasty way to show off the wonderful taste of a lovely piece of fish! This recipe can be made with any white fish. I've done it with a nice piece of cod before and it was lovely. Also, you can leave off the dredging of flour. Some days I just can't be bothered. Yes, anything in butter is good....

Sole Meuniere
Serves 4

  • 4 4 - 5 ounce sole or white fish fillets
  • 1 cup flour
  • 4 tbsp butter
  • salt and pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp fresh lemon juice
  • 4 lemon wedges

  1. Heat 3 tbsp of the butter in a saucepan over medium high heat.
  2. Add the parsley and let the butter turn golden brown
  3. Reduce the heat to medium and add the fish fillets
  4. Cook until the fillets are golden on both sides
  5. Season with salt and pepper as you like
  6. Remove the fish from the pan.
  7. Add the remaining tbsp of butter and the lemon juice.
  8. Heat until the butter stops foaming
  9. Place the fish fillets on their plates and pour the sauce evenly over each fillet
  10. Serve with a lemon wedge.


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