- Weyand's Chef
Sole a la Meuniére
6 Sole Fillets
1 1/4 teaspoons salt
1/2 teaspoon pepper, plus more to taste
3/4 cup flour (Wondra* or All-Purpose)
6 tablespoons vegetable oil
12 tablespoons (1 1/2 sticks) unsalted butter
Juice of 2 lemons (1/4 cup)
1/4 cup flat-leaf parsley
Preheat the oven to 300º. Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the pepper. Dredge the fillets in the flour and shake off the excess.
Heat 2 tablespoons of the oil in a large nonstick sauté pan over a medium-high flame. When the oil smokes, add 2 fillets and cook for 3 minutes on each side. Transfer to a a baking sheet, place in the warm oven, and continue with the next 2 fillets. Add oil as necessary, heating to the smoking point before adding the fillets. Repeat with the remaining 2 fillets.
Transfer all of the cooked filets to the oven and wipe the sauté pan with a paper towel. Add the butter to the pan over a medium flame. It will melt, foam, subside, and then begin to bubble again and turn a nutty brown. Add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of pepper to taste. Serve the fillets on warm plates with the sauce spooned over.
*Wondra Flour: This Gold Medal flour yields the best results when pan-frying fish. It has a fine blend of wheat and barley that creates a very smooth and crispy crust.