Sole meuniere

The weekend usually brings along the farmers market in my city. Every Saturday the city center is filled with stands with fresh produce from around the Utrecht area. Beside the mushroom stand, one of my favourite buys is fresh fish. Few weeks ago I bought some beautiful Dover sole and since then I am totally hooked.  Every Sunday for the past few weeks I am preparing sole meuniere for dinner. I think this is one of the easiest and the best dishes ever. Served along with some sautéed veggies, some french fries and some garlic sauce this makes one of the most delicious meals out there.  According to Wikipedia meuniere refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refers to its unelaborate rustic nature.

sole Meuniere

1 cup flour

6 fresh sole fillets

butter

salt

pepper

lemon juice

freshly chopped parsley

In a large skillet heat about 2 tablespoons of butter until it starts browning slightly (clarifies), this will give it a nutty flavour. Mix flour, salt and pepper and dredge the fish fillets through the mixture. Place 2 sole fillets in the hot skillet and lower slightly the heat. Cook the fillets for about 2-3 minutes and carefully turn on the other side with a spatula.  Add fresh lemon juice, parsley, salt and pepper (if needed).

Repeat the same procedure for the remaining fillets and serve immediately. 

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