40 minutes ago
Wednesday, November 2, 2011
I rarely buy filet of sole, because as a child it was the only fish my mother ever cooked, and she broiled it with a sprinkle of paprika on top. Get the picture?
This is why children hate fish.
However, if you have ever tried a fresh piece of lemon or Dover sole (pricey $) it will change your mind forever.
I buy whatever is freshest at the fish market, and the sole had just been put out. They were very large filets, with no smell (no fish should ever smell, except of the sea). Nice and firm with pink throughout. SOLD.
Sole Meuniere it will be.
This is a simple way to prepare white fish filets (flounder is good too) for an easy weeknight dinner.
It's simple. Coat the fish in flour, salt & pepper, but only just before putting it in the pan or it will get gummy.
In a heavy skillet, add 4 tablespoons of butter with a tbsp of vegetable oil (so the butter doesn't burn).
Add the floured fish filets and when the butter starts bubbling and the fish looks opaque on one side, carefully flip them.
Squeeze a fresh lemon into the pan and add some capers and fresh parsley.
The fish cooks quickly and dinner can be ready in a few minutes.....so make sure your rice or vegetables are ready.
Easy and delicious!