Five Ingredient Feast: Sole Meuniere

I have a confession to make: I was not planning to write about Sole Meuniere. This post was supposed to be about sole baked in parchment paper, a dish that brings about an incredibly juicy fillet and the affectionate smell of roasted rosemary, illuminated by fresh lemon. Did I mention there is no fat in the dish?

But tonight I was having a few friends over for dinner so I decided to skip my normal classic. I wanted something more exciting, succulent, and seductive. So I cooked a dish with lots of butter and oh was it worth it. Patting the sole in flour and pan-frying it in butter creates a crispy crust that gives way to a soft, rich interior. And just when you think it cannot get any more luscious, the platter is doused with a browned butter sauce. Yet the freshly squeezed lemon juice in the sauce disguises its partner in crime and makes each bite insanely refreshing. While you know that eating this dish all the time may be wrong, at that moment, it tastes so right.

Alex Milling is a recent graduate of Northwestern University and is welcoming tips for how to make radiator heat work properly.


Sole Meuniere
Adapted from Graham Kerr
Serves 4

1 pound Dover sole
6 tablespoons butter, cut into tablespoons
2 tablespoons fresh parsley, chopped
1/2 lemon
salt and pepper

Pat fish dry and season with salt and pepper.

Melt 2 tablespoons of butter in pan on medium heat. When butter is melted, place fish in pan and cook for 2 minutes on each side. Place fish on a serving dish.

Add the remaining butter and squeeze juice from the lemon into the pan. Heat for 3 minutes or until the sauce has browned. Pour the sauce over the fish and sprinkle with parsley.

Originally posted on Wednesday, November 30th, 2011

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