Preparation:
* Note: To clarify butter, melt it in a small, heavy saucepan over very low heat; watch to avoid burning. Remove from the heat and let sit briefly. Then, using a spoon, skim off and discard the foam from the surface. Finally, carefully pour off the clear yellow oil, leaving the milky solids and water behind in the pan.
Spread the flour on a plate and season with salt and pepper. Dip the fish fillets in the seasoned flour to coat completely. Shake off any excess. Heat the 6 tablespoons clarified butter in a large sauté pan over medium-high heat. Working in batches, add the sole fillets and sauté quickly, turning once, until golden brown on both sides, about 2 minutes on each side. Using a slotted spatula, transfer the fish to warmed individual plates or a warmed platter. Stir the lemon juice into the pan juices and then stir in the 2 tablespoons regular unsalted butter to enrich the sauce. Pour the sauce over the fish, top with chopped parsley and serve at once.
Comments: Called a la meuniere in French, this lemon and butter treatment is the simplest, fastest and arguably most popular way to prepare fillet of sole. If you like, add 2 tablespoons capers, rinsed, with the lemon juice. For sole amandine, stir in 1 cup slivered blanched almonds with the 2 tablespoons butter and fry until the almonds are golden and the sauce is bubbly. Spoon over the fish and serve with lemon wedges. Serve fillet of sole with roast or steamed potatoes and spinach or broccoli. This recipe also works well for whole trout. |
