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Sole Meuniere

This recipe is inspired by the one in Julia and Jacques Cooking at Home (copyright © Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Martha Stewart Living, October 2015

Ingredients

Sole

  • 2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned
  • Coarse salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons safflower oil
  • 2 tablespoons unsalted butter

Beurre Noisette

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 to 3 tablespoons unsalted butter
  • 1 tablespoon capers, drained
  • 1 tablespoon fresh lemon juice

Directions

  1. Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.

  2. Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.

  3. Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.

  4. Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.

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