Sole Meunière

I am not a big fan of French Cuisine.   Primarily because, I am not a fan of braised protein or any beef or pork protein that is cooked over 130 degrees. While I understand the French Cuisine covers other types of cooking methods, I need to be cautious about which French recipes I eat.  All that said, one of the most iconic French dishes is Sole Meunière.  Jeff Mauro, the co-host of The Kitchen cooked his Sole Meunière recipe. Jeff’s version follows the classic recipes of French cooks.  So, here is his recipe, which is a perfect example of this most delicious dish.  Bon Appetit.

Ingredients

• ¼ Cup All-Purpose Butter
• 4 TB Clarified butter
• Four 2 to 2-½ ounce skinless, bonelss Sole Fillets, preferably petrale sole
• Kosher Salt and Pepper
• 3 TB unsalted European-style butter
• 1 TB Capers
• Jiuce of ½ Lemon
• 2 Teaspoons minced Parsley

Procedure

• In a small bowl, soak the capers in cold water for 45 minutes. Drain and pat dry.
• Season the sole fillets with salt and pepper.  In a shallow bowl, whisk the flour with 1 teaspoon each of salt and pepper.  Dredge the fillets in flour and shake off any excess; transfer to a platter.
• In a large skillet, melt 4 tablespoons (TB) of the "clarified butter" (clarified butter is butter that has been melted and the milk solids skimmed off the top) over moderately high heat.  Add the sole fillets to the skillet and cook, turning once, until golden grown on both sides, about 4 minutes total.  Transfer to a serving platter.  Repeat with the remaining clarified butter and sole fillets.
• Add the eropean Butter and Capers to the skillet and cook over moderately heat until lightly browned and fragrant, about 30 seconds.  Add the lemon juice and cook over moderately high heat until reduced to 2 TB, about 1 minute.  
• Add half of the parsley.  Pour the warm sauce over the sole and garnish with the remaining parsley.  
• Serve immediately.