Redfield Recipes: Sole Meuniere

Sole Meunière

Requires a very flat fillet

2-4	fillets of white fish (sole or flounder, no more than ³/₈" thick)
¹/₃	cup	flour
	salt and pepper to taste
4	Tb	butter
2	lemons

Put the flour in a large, flat plate with desired salt and pepper (alternately, put in gallon-size zip-lock bag). Melt the butter in a large frying pan. Wash the fish.

Quickly dredge each fillet in the flour, first one side, then the other, immediately placing it into the frying pan before starting to dredge the next one. Cook quickly over medium high heat.

Option 1: After 1-2 minutes (letting the first side brown), flip the fillets. Squeeze lemon juice of the fillets as the second side cooks. When the second side is also browned (roughly 1-2 minutes more), remove from the pan.

Option 2: After 1-2 minutes (letting the first side brown), flip the fillets. When the second side is also browned (roughly 1-2 minutes more), remove the fish from the pan. Add a big lump of butter to the pan and turn up the heat to high. When the butter is melted and foaming up, add the lemon juice (squeeze the lemons directly into the pan). When the foam subsides and the butter is brown, pour over fish.

Serve immediately!