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The Restaurant
at The Egremont Inn

South Egremont, Massachusetts

Specialty Recipe

Fillet of Sole Meuniere

About Sole

Ingredients:
2 Tablespoons butter
Juice of 3/4 large lemon
2 Tablespoons tomato concasse
(see Footnote Recipes and Techniques)
2 Tablespoons roughly chopped flat-leaf parsley
salt and pepper
1 to 2 Tablespoons vegetable oil
2 cups all-purpose flour
Two 6-ounce portions of sole
Suggested Equipment
small saute pan
large saute pan
thin metal spatula or fish spatula
measuring spoons
small cutting surface
small sharp knife that is comfortable in your hand

Place butter in a small saute pan on high heat. When the butter begins to brown, add the lemon juice. Add the tomato and a dash of salt and pepper into the butter. Take off the heat and set aside.

Place a large saute pan on high heat and let the pan get very hot. While the pan is heating, season the fish on each side with a little salt and pepper, then dredge the fish in flour, making sure you pat excess flour off the fish. When the pan is just shy of smoking, add the oil and swirl it in the pan to coat the entire cooking surface. Immediately place the fish gently in the pan, slightly shaking the pan from side to side to help prevent sticking. When the fish begins to turn opaque around the edges, it is a bit more than half cooked. At this point, turn the fish over and finish cooking. Use a thin metal spatula to help lift the fish without breaking. The actual cooking time for the fish is about 3 to 4 minutes total.

Place the fish on a warm serving plate or platter and put in a warm spot. Reheat the butter quickly over high heat, adding the parsley and checking the seasoning. Dress the fish with the browned butter and serve at once.

Serving Suggestions: We prefer mashed potatoes or long-grain rice with Sole Meuniere, pairing it with frenched green beans or a colorful sauteed medley of fresh vegetables.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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