Fish Meuniere With Browned Butter And Lemon Food

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIèRE

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE

Steps:

• Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
• Serve sauce immediately.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Steps:

• Season fillets with salt and pepper.
• Heat 2 tablespoons clarified butter in each of 2 large saute pans.
• Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
• Remove remaining butter from one of the skillets 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.

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.