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Lemon sole a la meuniere
Firstly, soften some butter in a bowl. Add the juice of half a lemon and the chopped fresh herbs.
Place the mixture on to some cling film or grease proof paper and roll in to a sausage shape, twisting the ends to tightly compress the mixture. Place in the fridge to chill.
(Flavoured butter will keep in the freezer for many weeks and is ideal for using with many dishes).
Heat a non stick frying pan, add some vegetable oil and place the fish skin side downwards into the hot oil. Turn the fish once you have a golden, crispy skin.
(Fillets will cook within two to 3 minutes; whole fish will take longer - 5 to 7 minutes. If you prefer, once the fish has been turned over cooking can finish in a moderate oven).
Remove the fish from the pan and lay onto hot plates. Return the pan to a moderate heat and add some of the flavoured butter, allow to brown (but not burn). Finish with a squeeze of lemon and a roundel of butter.
- 1 Sole per person (whole or filleted)
Unsalted butter (allow 50g per person)
Parsley/Dill/Coriander or chervil (chopped)
Publication Date: January 28, 2015.