Soles Meunière

Ingredients

• 1.sole, 3–4 smallish; skinned and trimmed
• 2.60 millilitre lemon juice, ready about ½ hour before eating
• 3.parsley, chopped; ready about ½ hour before eating
• 4.flour, for dredging
• 5.butter, for frying and finishing
• 6.salt
• 7.butter, a fair-sized piece; for the finishing beurre noisette

Method

1. 1.About ½ hour before eating, have the lemon juice and the parsley ready. Place a serving dish in the warming oven.
2. 2.Dip the unseasoned soles in flour, shake off excess and fry in hot butter for two minutes on each side.
3. 3.Place on the hot serving dish. Pour over the lemon juice and the parsley. Sprinkle with salt.
4. 4.Melt a fair-sized piece of butter in pan and when boiling, pour over soles. Serve immediately.

Notes

• The classic French meunière finish: browned butter poured over at the last moment. Serve immediately — this dish does not wait.
• The soles are not seasoned before frying — salt is added after, over the lemon-parsley pour.