SOLE MEUNIERE

 

 

This fine and delicate fish will be the perfect pair to an elegant white wine such as Sancerre! Sauvignon Blanc from the Loire Valley. This classic French recipe is a staple in many restaurants in France! Enjoy!

 

Preparation: 10 min; cooking time: 6 minutes

Serving 4

 

4 sole fillets or flounder

½ cup flour

2 tbsp. vegetable oil

3 tbsp. unsalted butter

2 tbsp. fresh chopped parsley

The juice of 2 lemons

Salt and pepper

Lemon wedges for serving

 

Dredge the sole with flour on both sides and season with salt and pepper.

Heat the oil on high heat in a large frying pan. When the pan is very hot, add the sole and cook 2 and half minutes.

Carefully, turn the sole over. Add the butter and cook 2 minutes. Add the lemon juice and parsley and cook 1 more minute. Spoon the sauce over the fish.

Serve with boiled pink potatoes, creamy mushrooms and lemon wedges.

 

 

Bon Appetit!