Fillets of Sole Meunire

Portions: 10

Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

2G

2G

Sole fillets, 2 oz

(60 g) each

to taste

to taste

Salt

to taste

to taste

White pepper

3 oz

9G g

Flour

6 oz

175 g

Clarified butter or oil, or a

mixture of butter and oil 3.

Procedure mixture of butter and oil 3.

Have all ingredients ready, but do not season and flour the fish until immediately before cooking.

Unless you are cooking to order, use as many sauté pans as necessary to hold all the fillets, or cook them in several batches. Place the sauté pans over medium heat so that they will be ready as soon as the fish is floured.

Season the fillets with salt and pepper. Place the clarified butter in the hot pans to heat. Dredge the fish in flour and shake off excess. Place the fish in the pans flesh side (presentation side) down.

Sauté until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the fillets when turning.

Remove the fillets from the pan with a spatula, being careful not to break them. Plate the fish on hot dinner plates.

1 fl oz

3G mL

Lemon juice

6. Sprinkle the fish with lemon juice and chopped parsley.

Î4 cup

6G mL

Chopped parsley

7. Heat the butter in small saucepan or sauté pan until it turns

5 oz

15G g

Butter

light brown (beurre noisette).

2G

2G

Slices of peeled lemon

8. Pour the hot butter over the fish.

9. Quickly place a lemon slice on top of each fillet and serve im

mediately.

Variations

Other white fish fillets, as well as shellfish such as scallops and shrimp, may be cooked by the same procedure.

Per serving:

Calories, 370; Protein, 20 g; Fat, 29 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 370 mg.

Per serving:

Calories, 370; Protein, 20 g; Fat, 29 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 370 mg.

Other white fish fillets, as well as shellfish such as scallops and shrimp, may be cooked by the same procedure.

Placing fish in milk before dredging in flour helps form an attractive, well-browned crust. However, the fish must be drained well before flouring, or the flour coating may be heavy and pasty.

Fillets of Fish Doré

Sauté the fish as in the basic recipe, but serve without the lemon juice, chopped parsley, and beurre noisette. Garnish the plate with lemon and parsley sprig. (Doré means "golden.")

Trout Meunlère

Prepare whole, drawn trout as in basic recipe. Dip fish in milk before dredging in flour to form a better crust.

Fish Sauté Amandine

Prepare as in basic recipe. Brown sliced almonds in the butter used for garnishing. Omit garnish of lemon slices, and garnish plate with lemon wedges.

Fish Sauté Grenobloise

Prepare as in basic recipe. Garnish the fish with capers and diced, peeled lemon sections in addition to the chopped parsley before pouring on the brown butter.

Sauteed Soft-Shell Crabs

Prepare as in basic recipe. Serve 2 per portion. Chopped parsley and lemon slices may be omitted.

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