Sole Meunière

The best way to prepare really fresh sole is to simply fry it in butter. In French this is called Sole Meunière. Of course it is much easier to fry the sole perfectly in clarified butter than in regular butter, so I decided to celebrate my first batch of clarified butter by making sole meunière. This recipe is remarkably simple, but if you have fresh sole it will also be remarkably delicious! Ask your fish monger to make the sole ready for pan-frying. This means removing the head and and cleaning it, as well as removing the skin. Season the … Continue reading Sole Meunière