Recipe - Dover Sole Meuniere

1 Whole dover sole; trim &
remove skin
As needed salt & pepper
As needed flour
As needed olive oil
One half Juice of lemon
1 tablespoon Italian flatleaf parsley;
minced
1 ounce Butter; unsalted

1. Season the fish lightly & dredge in flour tapping off the excess.

2. Saute in very hot oil, turning only once.

3. place fish on an oven safe serving platter, place in oven at 300* just
to keep warm while making sauce.

4. In a new small pan brown butter in pan, add lemon juice & parsley, pour
over the whole fish & serve.

NOTES : VARIATIONS: Trout is also a very good fish to prepare in the same
manner with the meuniere sauce!
Recipe by: S.C.I. Jamie

Posted to recipeludigest Volume 01 Number 650 by CuisineArt@aol.com on Jan
31, 1998