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Chef Don's
Favorite Cape Cod Seafood Recipes
Sole Meuniere
Serves 4
4 (4-ounce) sole fillets
4 tablespoons all-purpose flour
2 tablespoons fines herbes (equal parts chopped chives, chervil, parsley, and dill)
1/2 teaspoon salt plus salt to taste
1/2 teaspoon ground pepper
1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter
1 1/2 teaspoons fresh lemon juice
Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt.
Season fish with salt and pepper and dredge in flour to coat, shaking
off excess. In a large non-stick skillet heat 1 tablespoon butter over
moderately high heat until foam subsides and cook fish 3 minutes each
side, or until just cooked through. Reduce heat to moderately low. Cut
remaining butter into pieces and add to skillet. Simmer butter until
golden brown with a nutty aroma, about 5 minutes. Remove skillet from
heat and immediately add lemon juice, salt, remaining herbs and pepper
to taste, swirling skillet to incorporate (butter will foam.) Serve
sole filets with butter.
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