Sole Meuniere With Capers Recipes

SOLE MEUNIERE WITH CAPERS

Steps:

• Place the sole fillets between paper towels and press gently to absorb moisture. Season with salt and pepper and coat with flour.
• Heat vegetable oil in a frying pan over medium heat and fry the flour coated fillets for 3 minutes on each side. Set aside.
• Melt the butter in a skillet over low heat, add the parsley, lemon juice and stir a little. Add the capers, season with salt and pepper and cook and stir for 1 minute or so.
• Serve the fillets with some sauce on top and garnished with lime wedges.

JULIA CHILD'S SOLE MEUNIERE

Steps:

• Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
• Bring a wide skillet to medium heat and add clarified butter.
• Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
• Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
• Spoon lemon caper sauce over fish and serve immediately.

JULIA CHILD'S SOLE MEUNIèRE RECIPE

Steps:

• Layout and pat dry the fillets. Season with salt and pepper.
• Dredge in a light coating of flour, brushing off excess with your fingers.
• In a skillet on medium-high heat, pour in clarified butter and heat until just before browning.
• Place filets in the pan, without overcrowding, about 3 to 4 a skillet. Brown on one side about 1 to 2 minutes, and carefully flip over to brown the other side.
• Remove fish to platter, and if using, add capers to butter and heat for a minute. Pour capers and butter over fish.
• Garnish with lemon and fresh parsley. Serve.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Steps:

• Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
• Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
• Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.