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Welcome to Seasoned Cooking and to Phil's International Flair!
Many years ago I visited a French restaurant and tried this dish called Fillet of Sole Meuniere. It was so good, that I even offered my compliments to the chef, something I don't do often. My only complaint was that the portion wasn't large enough for my appetite.
This dish is French in origin and rich in flavor. It's also easy and quick to prepare. You could use any type of white fish for this recipe, however flatfish like sole, flounder or halibut is best, providing the fillets are thin for fast cooking.
Now, on to the recipe! Be well, and good eating!
The French have a fondness for butter, and I can't say I blame them. Butter adds richness to a dish unlike any other substance. In this dish, it is no different.
4 sole fillets, skinned (about 2 lbs.)
1/2 cup white wine
Salt and pepper to taste
1 cup flour
1 cube butter
2 lemons, quartered
1/4 cup chopped flat leaf parsley
Begin by soaking the fillets in the wine for about 10 minutes. If you are averse to cooking with wine, soak the fillets in milk instead.
Next, pat the fillets dry and apply a little salt and pepper. Spread the flour evenly on a flat surface or dish and coat the fillets. Shake off any excess flour.
In a large skillet, melt half of the butter over medium heat. Slightly brown the butter, but do not burn. Place the fillets into the hot butter and shake the skillet to prevent sticking. Cook each fillet for about 2 minutes before turning carefully with a wide spatula. The fillet should be lightly browned before turning. After turning, cook an additional 2 minutes and remove to a heated serving plate. Garnish the dish with a sprinkling of parsley and a lemon wedge.
Melt the remaining butter in the skillet until it just begins to brown. Add the juice of 1 lemon. You may also add a little of the original wine. Once the lemon butter sauce is hot, spoon the sauce over each of the fillets and serve immediately.
One variation of this dish is to dip the fillets in egg before flouring. However, the flavor of egg yolk will tend to overpower the delicate flavor of the fish. I suggest instead that you use beaten egg whites as an alternate coating. This will produce a nice crust on the fillets.
Another variation is to thicken the sauce by adding a little flour to the butter as it melts. Should you prefer a thicker sauce, you will need to add more liquid than the juice of 1 lemon. A little white wine will work well for this purpose, and you can even use the wine that you soaked the fish in prior to cooking.