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  • Sole Meuniere With Browned Butter Caper Sauce

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    Sole Meuniere With Browned Butter Caper Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x sole fillets - (8 ounce ea)
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 4 Tbsp. clarified butter
    • 1 c. flour
    • 4 Tbsp. finely-minced parsley
    • 4 Tbsp. fresh butter
    • 2 Tbsp. fresh lemon juice
    • 2 Tbsp. liquid removed brined capers chopped
    •     Lemon slices for garnish

    Directions

    1. Season fillets with salt and pepper.
    2. Heat 2 Tbsp. clarified butter in each of 2 large saute/fry pans.
    3. Dredge fillets in flour, shaking off any excess flour. Place fillets in saute/fry pans and cook over medium heat for 2 to 3 min per side, till golden and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
    4. Remove remaining butter from one of the skillets and add in the fresh butter. Heat till the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
    5. This recipe yields 4 servings.

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