World Flavors Cookbook

Sole Meunière

Whole Dover sole dredged in flour and sautéed in "brown butter" (beurre noisette) with lemon and parsley.

Cuisine: France

Ingredients

• 1 whole Dover sole, skinned
• Flour for dredging
• 100g unsalted butter
• Juice of 1/2 lemon
• Fresh parsley, salt, white pepper

Instructions

1. Dredge the fish in seasoned flour, shaking off excess.
2. Sauté in butter until golden on both sides.
3. Remove fish. Add more butter to pan until it foams and turns brown (smells like hazelnuts).
4. Add lemon juice and parsley to the butter and pour immediately over the fish.