recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
Meuniére is a classic French recipe that
is simply sole which is sautéd in brown
butter. This sole recipe is very quick and easy
and is flavored from lemon, white wine and whole
sole filets (6 - 8 ounces)
4 tablespoons whole butter
1/4 cup of dry white wine
juice from half of one lemon
flour to dust fish (1/4 cup)
1 teaspoon fresh minced parsley
salt and pepper to taste
a large sauté pan on a high setting.
the pan is heating season the flour with salt
and pepper. Dust the sole with the seasoned
two tablespoons of whole butter to the sauté
pan allowing a few seconds for the butter to
melt, add the sole filets to the sauté
pan making sure you do not over crowd the pan.
If you can not fit all four pieces of fish in
the sauté pan then only cook two pieces
at a time (over crowding the sauté pan
will drop the temperature too much and not allow
the fish to brown and properly sauté).
the fish over after approximately 3 minutes
of cooking, cook another two minutes or so until
the fish has a nice golden color and has reached
an internal temperature of 145º.
the fish from the pan add the remaining whole
butter and continue to cook until the butter
begins to turn slightly brown.
the butter begins to turn brown quickly add
the white wine, lemon juice and parsley.
the butter sauce over the sole and serve.