Sole a la Meuniere
6 Dover sole fillets
1 ¼ teaspoons salt
½ teaspoon freshly ground white pepper, plus
more to taste
¾ cup flour (Wondra or all-purpose)
6 tablespoons vegetable oil
12 tablespoons (1 ½ sticks) unsalted butter
Juice of 2 lemons (¼ cup)
¼ cup flat-leaf parsley
the oven to 300° F.
the sole fillets and season both sides with 3/4 teaspoon
of the salt and the white pepper. Dredge the fillets
in the flour and shake off the excess.
2 tablespoons of the oil in a large nonstick sauté
pan over a medium-high flame. When the oil smokes,
add 2 fillets and cook for 3 minutes on each side.
Transfer to a baking sheet, place in the warm oven
and continue with the next 2 fillets. Add oil as necessary,
heating to the smoking point before adding the fillets.
Repeat with the remaining 2 fillets.
all the cooked fillets to the oven and wipe the sauté
pan clean with a paper towel. Add the butter to the
pan over a medium flame. It will melt, foam, and subside,
and then begin to bubble again and turn a nutty brown.
Add the lemon juice, parsley, the remaining ½
teaspoon of salt, and several grindings of white pepper
to taste. Serve the fillets on warm plates with the
sauce spooned over.