Western Medium
Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)
Sole fillets, dusted lightly with flour, fry in butter until golden; the butter left in the pan is then taken further until it browns and smells of toasted nuts. Lemon juice and parsley stirred into that brown butter make the sauce, its acidity cutting the richness. The window between brown and burnt is short, so the heat comes down the moment brown specks and a nutty aroma appear.
⚡ 20-Minute Recipes
Prep 10min Cook 10min 2 servings
