Filet of Sole A La Meuniere
Source of Recipe
snakehillmom
Recipe Introduction
This recipe is for one portion. I would make only 2-3 portions at a time to keep your pan hot and depending on its size.
List of Ingredients
Flounder 4-5 ounce filet
Seasoned flour with salt and pepper ( I put about a cup of this on a dinner plate and used it to coat and then park my fish waiting to be cooked.)
Oil and (not necessary) clarified butter 1/2 ounce
Shallots 2 ounces or about 2 large pieces finely minced
White wine 1/2 cup
Lemon juice from one half for each 2-3 portions
Whole Butter 2 ounces
Parsley, freshly chopped
Diced tomatoes about one finely diced
Recipe
1. Trim the fish so it is the same thickness all the way through. If there is a thin tail end slice it 90% through and fold it under.
2.Season fish and dredge it in flour
3.Saute in hot oil/butter on both sides until browned and crisp. Remember that this fish is thin and there is a fine line between done and overdone. Remove from pan and keep warm.
4.Pour out excess oil from pan if needed. Make sure there is no black residue in pan from cooking fish.
5.Add shallot and cook briefly. Do not brown. This is called sweating. This should take only a minute or two.
6.Deglaze pan with white wine and lemon juice. Always add wine with the pan away from the heat. Reduce the liquid by half.
7.Swirl butter in pan to form a creamy emulsified sauce; be careful bot to let the sauce get too hot or it may separate. This can be done with the pan just off the heat.
8.Add parsley and tonatoes to sauce abd season with salt and pepper.
9.Arrange the sauteed flounder on a plate and pour the sauce over the fish.
This could be served with a wild rice side,bread and salad.
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