Sole Meunière

Ingredients

• 2 Whole sole fillets (approx. 300-400g each), gutted and heads removed
• 50g All-purpose flour
• 80g Unsalted butter
• 1 Lemon
• 2 EL Fresh parsley, finely chopped
• nach Geschmack Salt
• nach Geschmack Freshly ground black pepper

Instructions

1. Rinse the sole under cold water and pat thoroughly dry with paper towels. This is crucial for a crispy texture.
2. Place the flour on a plate and lightly dredge the sole on both sides. Gently shake off any excess flour.
3. In a large skillet, melt half of the butter over medium heat until it turns a light brown (beurre noisette).
4. Place the sole in the skillet and cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. Season with salt and pepper.
5. Transfer the cooked sole to warmed plates and keep warm.
6. Add the remaining butter to the same skillet and melt. Add the juice of half a lemon and bring to a quick simmer. Stir in the chopped parsley.
7. Pour the lemon-butter sauce over the sole and serve immediately, perhaps with additional lemon wedges.

Nutrition