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  Sole meuniere
   Fish
   Le Cordon Bleu Home Collection Seafood
   5/9/2008
Ingredients:
4 sole fillets, 1/4 to 1/2 pound each, skin removed
6 1/2 T clarified butter
2/3 cup seasoned flour
6 1/2 tsp unsalted butter, chilled & cut into cubes
1 T lemon juice, strained
2 tsp finely chopped parsley, to garnish
1 lemon, cut into wedges, to garnish
Instructions:
1. Wash the fish, then dry well on paper towel. In a large frying pan, heat the clarified butter until hot.

2. Place the seasoned flour on a plate & roll the fillets in it to coat thoroughly, then pat off any excess. Place in the pan, skinned side up, & fry for about 2 minutes, turning once, or until lightly golden. Remove & place on hot plates.

3. Drain off the hot butter used for frying & wipe out the pan with paper towels before returning to the heat. Add the chilled butter to the pan & cook until golden & frothy. Remove from the stove, immediately add the lemon juice &, while still bubbling, spoon or pour over the fish.

4. Garnish with some parsley & serve immediately with the lemon wedges.

Serves 4.

Dover sole is recommended but any flat fish may be used.
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