Tuesday, June 21

Sole Meunière

My boyfriend was out of town last weekend, so I wanted to create a special meal to welcome him home. I settled on a classic sole meunière recipe and some comforting sides like mashed Yukon Gold potatoes and sauteed mushrooms. The sole, a classic French dish flavored with lemon and parsley, was somehow both delicate and richly flavored. And importantly, the dish came together in mere minutes, giving us the chance to make up for lost time.

Sole Meunière:
  • Season 1 lb. (4 fillets) of petrole sole* with salt and pepper.
  • Dredge both sides of the fish with all-purpose flour, shaking off any excess.
  • Meanwhile, lightly coat a large skillet with canola oil and heat until shimmering.
  • Add 1/4 stick butter to the pan and melt completely.
  • Add the sole and cook for 2-3 minutes on one side.**
  • Flip the fish and cook another minute, until just cooked through.
  • Remove fish from the pan and wipe the skillet clean with a paper towel.***
  • Add 1/2 stick butter to the pan and let melt completely.
  • Turn the heat off and stir in 1 tbsp. lemon juice and 2 tbsp. minced fresh parsley.
  • Spoon sauce on top of the fish and serve.

Serves four
*Petrole is less expensive than dover sole, but you can use either.
**Do not overcrowd the pan, you may need to work in batches.
***Keep fish warm in a 17F oven.