Substantial

Sole Meuniere (Fried Fish in Butter Sauce)

26 July 2017

ingredients

Allow about 150g of whiting, sole or bream fillets per person

Clarified butter

75g Plain Flour

Fine Sea Salt

75g Unsalted butter cut into small cubes

1 lemon quartered

1 Tablespoon chopped flat leaf parsley

Freshly ground black pepper

equipment

Chopping board; Paring knife; Butter knife; Kitchen scales; Fry pan; serving dish; Small saucepan

method

Step 1.

Select a stainless steel or non- stick pan ideally large enough to comfortably hold all of the fish fillets to be cooked. If the pan is not big enough you will need to cook the fish in one or two batches which can be difficult!

Step 2.

Select a white serving plate and keep this warm to receive the cooked fish

Step 3.

Place a little flour on a plate and have some sea salt handy

Step 4.

Place the pan over moderate heat and spoon in enough clarified butter to cover the base of the pan when melted.  Heat the pan to hot.

Step 5.

Meanwhile, dip the fillets in the flour, one at a time and shake off as much excess flour as possible, gently place each fillet in the hot clarified butter.  Sprinkle with sea salt.

Step 6.

Cook the fillets for at least a minute or two.  Gently lift the side of each fillet to check that it is not sticking to the pan and to see the colour.  Once the fish is golden underneath, gently turn each fillet over to finish cooking on the other side.

Step 7.

Cook the fish for a further minute or so, once again checking it is cooked golden underneath.

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Step 8.

Transfer the fish to the warmed serving plate and keep in a warm place out of draughts.

Step 9.

Either wipe the frypan clean or use a fresh small saucepan to make the butter sauce

Step 10. 

Add the cubed butter to the pan over high heat

Step 11.

As the butter melts, carefully watch it change colour.  As soon as it is turns a pale nut-brown colour, and while it is still foaming - remove the pan from the heat and spoon or gently pour the butter over the fish. Squeeze a little lemon over, sprinkle with parsley and pepper.  The lemon juice, butter, and parsley combine to create the Meuniere sauce.

Serve immediately.

source

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Recipe by Elizabeth David, French Provincial Cooking, adapted by Elizabeth Peddey