Fried sole in meunier sauce

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8
Calories 215, total fat 13 G., saturated fats 8 G., proteins 6 G., carbohydrates 20 G., fiber 1 G., cholesterol 42 mg, sodium 203 mg, sugar 1 G.

"Fried sole is one of my favorite dishes," admits Geoffrey Zakarian. "It reminds me mostly of New York City, with its legendary restaurants serving this dish, especially on holidays. I love the presentation of the fish, which is typically fried tableside. The energy and nostalgia with which this fish is prepared creates a festive atmosphere in Manhattan." Despite the elegant presentation and French name, the dish is very simple, quick to prepare, and requires only a few ingredients. Fried sole is served whole, drizzled with a butter sauce with lemon juice and capers, which perfectly refreshes and complements the fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1-2 cups instant flour, such as Wondra (low protein, pre-cooked flour)
Sole weighing 450-900 g, cleaned and trimmed
2 tablespoons ghee or canola oil
80 g high-fat butter (82%)
Juice of 3 lemons
2 tbsp capers
2 tbsp chopped fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, sole, ghee, butter, lemon juice, capers, parsley

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place flour in a shallow dish large enough to accommodate the fish. Season with salt and pepper. Dredge the fish to lightly coat and set aside.

In a skillet large enough to fit the entire fish, heat the clarified butter over medium-high heat. When the fat begins to smoke lightly, add the fish to the skillet and cook, without moving, until golden brown, about 4 minutes. Flip the fish and cook the other side in the same manner. Transfer the fish to a rack set on a baking sheet in the oven. Cook until cooked through in the thickest part near the spine, 8 to 10 minutes.
Heat the same pan with the butter until it begins to darken slightly. Add lemon juice (optional) to stop the butter from browning. Add the capers and parsley. Taste the sauce and adjust the pepper if needed, but don't add salt, as the capers are already salty.
Let the fish rest and serve whole, drizzled with the butter sauce.

Note

Ask the fishmonger to clean the fish.

It's important not to over-salt the sauce before adding the capers, as they contain quite a bit of salt.