Sole Meuniere               

 tags (edit): Easy @Vogel @Try Soon! Main Dish  

 

Ingredients

1/2 cup Flour
2 tablespoons Canola Oil
2 fillets Sole
Salt & pepper
4 tablespoons Unsalted butter diced
2 tablespoons White wine
1/2 each Lemon juice only
1 tablespoon Flat-leaf parsley chopped
 

Instructions
 1. Place the flour in a wide dish. In a large skillet, heat the oil over high. When hot, season the fish generously on both sides with salt and pepper. Cover in flour and then shake off excess. Cook in the oil for 2 minutes, flip and cook for 1 minute more. Transfer to a plate.

2. Pour off the oil and return the skillet to the heat. Whisk in the butter and cook until the butter turns light brown and smells nutty. Add the wine and boil for 20 seconds. Add the lemon and parsley and boil for 20 seconds more. Season with salt to taste. Pour butter over the sole and serve immediately.

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Yields: 2 Servings
     New York Times, 11-25-2007

 notes:  http://www.nytimes.com/2007/11/25/magazine/25food-t.html?_r=2

Cuisine:  

Main Ingredient:   Sole