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Sole Meuniere

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Sole Meuniere

Serves:
 4

Ingredients

  • 3tbsp groundnut oil
  • Salt and pepper
  • 4 Dover sole, each weighing approximately 500g
  • 125g unsalted butter
  • Juice of 1 large unwaxed lemon
  • 1 small bunch of parsley, leaves finely chopped

Method

  1. Heat the oil in a frying pan, season the fish well then shallow fry for 2 minutes each side until golden brown.
  2. Add half of the butter. Lower the heat slightly, so that the butter never goes past the stage of being medium brown with a heady scent of hazelnuts, then cook the fish for another 4 minutes each side.
  3. Add the remaining butter to the pan and cook to the nut brown stage. Add the lemon juice and chopped parsley then season to taste and serve, with the butter still foaming, accompanied by steamed potatoes.

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This recipe was first published on Waitrose.com in February 1999