A dish from Pierre Franey
Fillets of sole floured and sautéed in butter, finished with lemon and parsley.
Serves 4
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.
Produce
Meat & Poultry
Dairy & Eggs
Pantry / Durable
Spices & Seasoning
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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