Sole Meuniere Recipe serve 6
Step One: Take away the black skin in the soles. Chop the parsley sprigs, discard the stems. Season fillets with pepper and salt.
Step Two: Spread the flour inside a plate. Dredge fillets in flour, trembling off any excess flour.
Step Three: Melt 3 tablespoons butter inside a large skillet. Give a sole fillet or maybe the skillet is big enough, place 2 fillets simultaneously. Prepare over high temperature for five minutes. Turn the fillet and prepare on the other hand for five minutes again.
Step Four: Put aside and fillets warm. Sprinkle with fresh lemon juice and parsley. Prepare another sole fillets exactly the same way. Add butter as needed.
Step Five: Melt the rest of the butter within the skillet. When brown, remove from heat and put the only fillets.
Serving : Serve immediately. Garnish with lemon slices. Sole Meuniere is great in conjunction with taters or grain.
Wine suggestion: Riesling, Chablis, Sancerre, dry white-colored wine (French Wine Guide ).