Shirley's Recipes

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Name: Sole Meuniere
Key Ingredient: sole fillets
Preparation: saute
Cuisine: French
Source: Newspaper
Food Group: fish
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :25
Servings: 2

2 tablespoons finely chopped parsley
1 shallot, peeled and minced
1 clove garlic, peeled and minced
4 sole fillets
1/4 cup flour
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons oil, divided
1 tablespoon butter
Juice of half a lemon

Combine parsley, shallot and garlic, set aside.
Dredge sole in flour and shake off excess. Season with salt and pepper.
Heat 1 tablespoon oil in a heavy 9-inch skillet over medium heat; saute 2 fillets at a time, about 2 to 3 minutes on each side. Remove from skillet and keep warm; heat remaining oil and repeat with remaining sole.
Pour oil out of pan and add butter. Add parsley mixture and cook, stirring for 1 minute; add lemon juice and heat through, 30 seconds to 1 minute. Garnish sole with sauce.

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