Food & Cooking Recipes Ingredients Seafood Recipes Sole a la Meuniere 2.9 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 Ingredients 1 whole Dover sole (1 to 1 ½ pounds) ½ cup instant or all-purpose flour Coarse salt and freshly ground white pepper 3 tablespoons clarified butter 4 tablespoons (½ stick) unsalted butter, cut into tablespoons 1 lemon, halved 1 tablespoon chopped fresh flat-leaf parsley Directions Place the fish, gray side up, on work surface. Using a paring knife, make an incision Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat. Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more. Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.) Fillet fish and serve immediately topped with sauce. David M. Russell Rate it Print