Shelly's Recipe

SOLE A LA MEUNIERE

Category: Fish and Seafood

4 (1/2 lb each) large sole fillets
2 sticks unsalted butter
All-purpose flour
Salt and white pepper, to taste
6 tbsp lemon juice
1 tbsp minced parsley and shallot

Season fillets with salt and pepper. Dust fillets in flour and shake off excess. For each fillet, heat 1 tbsp of butter in a large skillet. When foam subsides, saute sole 2 to 3 minutes on one side until brown. Carefully turn and brown on other side 2 to 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish. Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve. Serves 4