Sole Meunière
cooking.nytimes.com
Claimed by Pierre Franey
Serves 4 · 2 of 6 items checked · 5 aisles
Produce
- Checked by Pierre Franey
Meat & Poultry
Dairy & Eggs
Pantry / Durable
- Checked by Pierre Franey
Recipe by Pierre Franey
Fillets of sole floured and sautéed in butter, finished with lemon and parsley.
Sole meunière is the dish Julia Child remembered from Rouen, and Franey cooked it the same plain way: a dusting of flour, foaming butter, and a squeeze of lemon at the end. There is nowhere to hide in it.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Pierre Franey
Serves 4 · 2 of 6 items checked · 5 aisles
Pat the sole fillets dry, season them, and dust them lightly with flour, shaking off the excess.
Heat half the butter in a large skillet until it foams, then cook the fillets for two to three minutes a side, until golden. Transfer to warm plates.
Wipe the pan, add the remaining butter, and cook it until it turns nut-brown and smells nutty.
Pour the browned butter over the fish, squeeze over the lemon, and scatter with parsley. Serve at once.
Adapted from The 60-Minute Gourmet. View a published recipe at NYT Cooking (opens in a new tab)
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