Sometimes simple is, well… Just. Plain. Simple. Emphasis on plain. But other times, simple falls closer to pure. Intensely pure. That’s where I’d put Sole Meuniere. Whether it is made with sole–or with the alternative trout.
With browned butter and lemon permeating a delicately flavored fish, three simple flavors merge into a perfect fusion. Count me in!
On a recent Captiva vacation, I decided to try preparing this for a dinner for eight. Shortly after joining friends there, I had learned about the custom of timeshare unit dinner parties. And I was soooo in! What a perfect opportunity to test out a new recipe!
On a day trip to Naples, I managed to secure eight reasonably-sized trout filets at a specialty food store. The beautiful Captiva farmer’s market supplied most of the rest of my needs and we were in business.
Brand new recipe, dinner party with new acquaintances. Hmmm. Well, I’ve lived dangerously before.
But Trout (or Sole) Meuniere turned out to be a near-perfect party dish, even when made on the spot for eight. I fried two filets at a time, two minutes per side, then transferred to the oven to stay warm for just 16 minutes in total. This meant I could partake in appetizers then prepare the entree while everyone enjoyed the soup course.
After making Trout or Sole Meuniere with trout in Captiva, I wanted to reprise it with sole which I found at home. Both versions were delicious and the only advantage I found was that the trout still had the skin on which meant it held together slightly better.
Totally a keeper!
- 4 sole or trout fillets
- 1/3 cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 tablespoons butter
- ¼ cup lemon juice
- Zest from 1 lemon
- 3 Tablespoons chopped parsley
- Additional salt at serving
- Mix flour salt and pepper in pie plate. Pat fillets dry then dip in flour mixture to coat.
- Melt 2 tablespoons butter in a large frying pan. Fry two fillets about 2 minutes until golden then turn. Add an additional tablespoon butter and half of the lemon and lemon juice. Cook an additional 2 minutes until cooked through. Remove fish and sauce to a plate and keep warm in oven.
- Repeat the process with the remaining ingredients.
- Plate the fillets, sprinkle with parsley and re-salt lightly before serving (the re-salting was surprisingly important to the final flavor).
- Skinny Poolside Dip
- Organic Marshmallow Hearts and Mittens for Cocoa