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Sole meuniére is a classic French fish dish consisting of sole, preferably whole, grey skin removed, (mine had skin on one side), dredged in flour and pan fried in butter. You will find this dish at almost every french bistrot and it is often served with a simple side such as boiled baby potatoes rolled in butter and chives. I made green beans with mine. If you are going to be bad, then might as well, be very bad. A crisp, dry white wine would suit this very well.




Serves 4

2 tablespoons olive oil
6 tablespoons / 90 g unsalted butter
4 soles, 115 g / 4 oz each
Flour for dredging
4 to 5 shallots, thinly sliced
4 tablespoons dry white wine – drink the rest with dinner
80 ml / 1/3 cup heavy cream
Chopped fresh parsley for garnish

Place a large saute pan over medium heat
Add the oil and ½ the butter
Cook the butter until it turns light brown, about 2 minutes
Dust the sole with flour, salt and pepper
Add the sole to the pan and cook about 3 minutes each side until golden
Spoon the butter over the sole as it cooks
If it looks like the pan is dry, add more butter
Transfer to a plate and keep warm in a low oven while you make the sauce
Add the remaining butter and the shallots and cook over medium low heat for 5 minutes
Add the wine and cook for another 2 minutes to reduce
Lower heat and pour in the cream
Cook for 1 to 2 minutes
Remove the soles from the oven, pour the sauce over, sprinkle with parsley and