Sole Meunière

CREDITS

Adapted from Serious Eats.

INGREDIENTS

Show-stopper.

½ cup flour, for dredging 700g boneless, skinless sole Salt and freshly ground black pepper
For cooking:4 tablespoons clarified butter, more as needed
Finishing Sauce:3 tablespoons butter1 lemon, cut into wedges, plus more for serving1 ½ tablespoons chopped fresh parsley

METHOD

Season fish all over with salt and pepper. Now, working with one piece of fish at a time, dredge in flour then shake off excess. Transfer pieces to a tray that has been lined with greaseproof paper.
Heat 2 tablespoons of clarified butter in a large pan over medium-high heat until hot. Working in batches, add in a fish fillet or two, presentation side down, and cook until well browned (2-4 minutes, depending on thickness). Don't fiddle with it, leave it untouched until the crust forms.
Using a spatula, carefully flip each fillet and continue cooking until just cooked through and flesh is opaque throughout, 30 seconds to 1 minute.
Carefully transfer fish, well-browned side up, to a serving platter and keep warm. (We do this in a warmed, switched-off oven.)Repeat with remaining fillets, using more clarified butter as needed.
Now wipe out pan.
Add the butter to pan and place over medium-high heat. Cook until it's melted and foamy. Continue to cook, swirling the pan, until the milk solids turn a deep brown, 1-2 minutes longer. You will smell a nutty, toasted aroma.
While the butter is browning, squeeze lemon juice generously all over fish, then sprinkle the parsley.When butter is browned, immediately spoon it all over the fish- it should bubble as soon as it hits the fish. Do this in front of your guests for extra restaurant flair!
Serve immediately with more lemon on the side.May serve with simple savoury rice, fries and tartar sauce.

INFO & TIPS

Pronounced meneer, to rhyme with veneer.

POSTED ON

29 Dec 2024

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