Now for something elegant.

Sole is a very dainty fish in my mind.

It cooks fast and it tastes delicious. When you buy the fish get uniform pieces that are not too small or large, this will ensure even cooking.

Sole a la Meuniere (Sole in butter sauce)

2-3 pieces of Sole per person
(if your fish place sells bigger filets use on per person)
2-3 tbs butter
Salt and pepper (to season flour)

For the sauce:
2 tbs butter
1/2 cup white wine
1tbs lemon juice
salt and pepper
1 table spoon capers (optional)

Preheat oven to 350 degrees F.
Lightly dredge Dover sole in seasoned flour.
Heat butter in a medium pan until it begins to smoke.
Saute sole until golden brown on each side (about 1 to 2 minutes per side).

Be careful to not turn the fish for more than one time, it will fall apart easily if you do that.
Not pretty.

In a separate pan melt 2 tbs of butter, add wine, lemon juice and salt and pepper. Add the capers last and pour over sole.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 661 other followers

%d bloggers like this: