This exquisite dish is simple to make and delicious to eat. Serve Sole Meuniere (sohl moo-nee-yair) with boiled new potatoes and buttered asparagus tips for a magnificent meal. A well-chilled Chablis wine would complement it beautifully.
½ lb. sole fillets, skinned
3 tablespoons lemon juice
2 oz. seasoned flour, made with
2 oz. flour, 1 teaspoon salt, 2 teaspoon white pepper and
½ teaspoon grated nutmeg
4 oz. butter
1 large lemon, thinly sliced
6 parsley sprigs
Sprinkle the sole fillets with 2 tablespoons of the lemon juice and set aside for 5 minutes.
Pat the fillets dry with kitchen paper towels.
Place the seasoned flour in a large, shallow dish and dip the fillets in it, one by one, shaking off any excess.
In a large frying-pan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side or until the flesh flakes easily when tested with a fork.
With a slotted spoon, remove the fillets from the pan and arrange them in a large, shallow serving dish. Wipe the pan clean and add the remaining butter and remaining lemon juice to the pan and cook, stirring constantly, until the butter melts.
Remove the pan from the heat and pour the butter over the fillets. Garnish with the lemon slices and parsley and serve at once.