Sole Meunière
For the original recipe and instructions, see “Sole Meunière” at cooking.nytimes.com
Ingredients
- ½ cup all-purpose flour
- 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
- Kosher salt, to taste
- Freshly ground white or black pepper, to taste
- 4 tablespoons clarified butter
- 4 tablespoons unsalted butter, diced, at room temperature
- 3 tablespoons minced parsley
- 1 lemon, cut into wedges, for serving
Recipe copyright
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