Sole Meuniere

French Entree

SOLE MEUNIERE

INGREDIENTS

¼ cup butter
1 lemon
2 tablespoons fresh parsley
4 4-ounce sole fillets
½ cup flour
¼ teaspoon salt
¼ teaspoon white pepper or pepper
2½ tablespoons clarified butter or ghee or butter
1½ tablespoons lemon juice

Serves 2. Takes 25 minutes.

PREPARATION

Cut butter into 4 pats. Cut lemon into 4 slices. Dice parsley.

Use paper towels to pat sole fillets dry. Add flour, salt, and white pepper to large mixing bowl. Mix with fork or whisk until well blended. Dredge fillets through flour. Shake off excess.

Add clarified butter to large pan. Heat using medium heat until a small bit of flour in the clarified butter will start to dance or until clarified butter starts to bubble. Add sole fillets. Sauté for 3 minutes Carefully flip fillets with fish spatula or long spatula. Sauté for another 3 minutes or until sole fillets turn golden and the fish can be flaked with a fork.

While 2nd sides of the fillets sauté, add butter pats to 2nd pan. Melt butter using medium heat until butter bubbles. Add lemon juice. Combine by swirling pan. Spoon butter/lemon juice over sole fillets. Garnish with parsley. Serve immediately.

TIDBITS

1) “O Sole Mio” is an excellent Neapolitan song written by Giovanni Capurro. It means “My Sun.”

2) “O Sole Meuniere” is an excellent-mostly song written by the Powegian Paul R. De Lancey.

3) Here are a few verses:

What a beautiful thing is fried Dove sole!
The air in the kitchen smells so nice
As long as fan above the stove is set to high
Don’t forget to use clarified butter
The guests will appreciate your efforts!

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.