Sole a La Meuniere

  1. Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval saute pan (or a large saute pan) over medium heat.
  2. Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated.
  3. Shake off any excess flour.
  4. Saute Set the fish skin side up in the pan and saute until golden brown underneath, about 4 minutes.
  5. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
  6. Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt.
  7. Sprinkle parsley over fish.
  8. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish.
  9. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
  10. Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
  11. This recipe calls for removing the skin from one side only.
  12. Begin by snipping off the fins (see page 120).
  13. Next, make a small incision in the skin just above the tail.
  14. Hold the skin at the incision and then carefully peel back a small portion to make a flap.
  15. Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
  16. True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive.
  17. Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine.
  18. If youd rather not trim the fish yourself, ask your fishmonger to do this.
  19. Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sauteing delicate fish such as sole.
  20. Wondra is a low-protein flour that has been processed so it dissolves instantly.
  21. (It is often called instant flour for this reason.)
  22. Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sauteed fish.

salt, clarified butter, wondra, unsalted butter, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/sole-a-la-meuniere-393938 (may not work)

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