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SOLE MEUNIERE

Preheat the oven to 350F.  Flour the soles, shaking them to remove any excess flour.  Heat the oil in 2 heavy frying pans and cook the soles over a moderate heat, turning once, until golden.  Transfer the cooked soles to a warmed serving platter and season with salt and pepper.  Place the platter in the oven.  Pour off the oil from the frying pans and wipe them dry with paper towels.  Melt the butter in the frying pans.  Strain the butter through cheesecloth to clarify it and pour the clarified butter over the soles.  Pour the lemon juice over the soles and garnish the platter with lemon slices and the parsley.  Serve immediately with steamed potatoes.
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6x8-ounce Dover soles, dark skin removed
2 tbsp lemon juice
2 lemons, thinly sliced
6 tbsp vegetable oil
1 cup unsalted butter
1/3 cup flour
2 tbsp chopped fresh parsley
salt, pepper
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5
mn
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10
mn
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This dish can also be made with salmon steaks, hake, or cod.
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Fish
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Riesling
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