Sole Meunière Recipe

Ingredients:

• 4 sole fillets
• ½ cup of flour
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 lemon
• 4 tablespoons of unsalted butter

Preparation:

1. In a shallow dish, mix the flour, salt, and pepper.
2. Rinse the sole fillets in cold water and pat dry with paper towels.
3. Coat each fillet in the flour mixture, shaking off any excess.
4. In a large non-stick skillet, melt the butter over medium-high heat.
5. Add the coated fish to the skillet and cook for 2-3 minutes on each side, or until golden brown.
6. Transfer the fish to a serving plate.
7. Using the same skillet, melt the remaining butter until it turns slightly brown (be careful not to burn it).
8. Remove the skillet from the heat and add the juice of the lemon, stirring well.
9. Pour the melted butter and lemon juice mixture over the sole fillets.
10. Serve immediately, garnished with lemon wedges.

Verdict:

Sole meunière is a classic French dish that is both elegant and delicious. The delicate and flaky sole fillets are coated in a light flour mixture and pan-fried until golden brown. The melted butter and tangy lemon juice make for a simple yet perfect sauce that adds a burst of flavor to the dish.

Serving Suggestions:

Sole meunière can be served with a variety of side dishes, such as roasted vegetables, sautéed spinach, or a simple green salad. This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. Enjoy!