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Fillets Of Sole Meuniere

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Ingredients
  Sole fillets 4 Large (Or 8 Small Sized)
  Seasoned flour 1 Teaspoon (Leveled) (Little Required)
  Butter 3 Ounce
  Lemon juice 1 Tablespoon
  Chopped parsley 1 Tablespoon (Leveled)
  Lemon butterflies 4
Directions

Dredge the fillets lightly, but thoroughly, with seasoned flour.
Heat the butter in a frying-pan and when hot, fry the fillets until golden brown and cooked through —about 7 min. Arrange the fillets on a hot dish.
Reheat the fat until it is nut brown in colour and then pour it over the fish.
Sprinkle the lemon juice and parsley over the fillets, garnish with lemon "butterflies" and serve at once.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Fish

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