SOLE MUNIERE

Sole Muniere is a classic French cooking dish. Dover Sole or Petrale Sole will work…I used Petrale Sole here.

Simply, the thin sole filets are seasoned with salt and pepper, dusted with flour, then fried in a hot pan in butter and served with the resulting brown butter sauce. I also like to include a small dollop of home made tartar sauce (try to avoid that nasty jarred tartar sauce)…I’ll include my tartar sauce recipe below.

A couple of chef’s notes: Be sure to completely pat dry your filets before dusting with flour and cooking. And, since they are so thin…do not overcook. They will take only a minute or so on each side in a hot pan.

I served them with an Orzo/Rice Pilaf, the recipe is below also.

Ingredients:

For the sole:

• 1/2 cup flour

• 2 sole filets, each about 3 ounces

• Kosher salt and white pepper

• 1 tbsp canola oil

• 1 tbsp unsalted butter

• Chopped parsley

For the sauce:

• 2 tbsp unsalted butter (1/4 stick), cold, cut into 4 pieces

• 1 tbsp chopped Italian parsley

• 2 tsp fresh lemon juice

• Lemon wedges

For the tartar sauce:

• 1/4 cup mayonnaise

• 1 tbsp shallots or red onion, minced

• 2 tsp capers, drained, chopped

• 1 tbsp sweet pickle relish

• 1/4 tsp granulated garlic

• Pinch of Kosher salt

• Pinch of black pepper

For the Lemon Orzo/Rice Pilaf:

• 1/2 cup Orzo pasta

• 1/2 cup jasine rice

• Kosher salt and black pepper

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1/4 cup minced shallots or onions

• 1 small garlic clove, minced

• 2 cups low-sodium chicken stock

• 2 tsp lemon juice

• 1 tsp lemon zest

• 2 tbsp chopped parsley

Directions:

For the tart sauce:

• Place all the ingredients in a small bowl and mix thoroughly. Taste and reseason if necessary. Cover and place in the refrigerator for at least 30 minutes.

For the Lemon Orzo Rice Pilaf:

• Heat a medium saucepan over medium heat and add the olive oil and butter. Add the orzo and rice an stir to coat. Add the minced shallots and stir. Season with salt and pepper. Continue to stir and let the orzo and rice begin to brown, don’t let it burn. Add the garlic and stir for 30 seconds.

• Stir in the stock and lemon juice and let it come to a simmer. Lower the heat, cover, and cook for about 12 minutes, stirring occasionally.

• Add the lemon zest and chopped parsley and fluff with a fork. Leave the lid askew while you cook the fish.

For the sole:

• Place the flour in a flat bowl.

• Completely dry the sole filets with a paper towel. Season with Kosher salt and white pepper. Dredge in the flour, then pat off all the excess.

• Heat a medium non-stick skillet over medium heat and add the butter. When the butter stops foaming, place the filets in the skillet and cook for about 1 – 1 1/2 minutes per side depending on how thick they are. Remove to a paper towel lined plate and keep warm.

• With the skillet over medium heat add 2 tbsp of the cold butter and the lemon juice. Let the butter get brown. Spoon the sauce over the filets, garnish with chopped parsley, and serve. immediately.