The Sole Meunière at Bofinger: Claiming nearly the entire side of a
small street just off the historic Place de la Bastille, this bilevel
brasserie with Alsatian roots dates back to 1864. Once you step through
the wooden revolving door, you’re transported to a bygone era where
servers wear ties and carry metal trays on their shoulders as they bring
out cumin-flecked sauerkraut and towering platters of fruits de mer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sole Meuniere
Categories: Seafood, Herbs, Citrus
Yield: 6 servings

½ c all-purpose flour
6 (4 oz ea) skinned, boned
- sole fillets; patted dry
Salt & fresh ground white or
- black pepper
4 tb Clarified butter
4 tb Unsalted butter, diced, room
- temp
3 tb Minced parsley
1 Lemon; in wedges, to serve

Set oven @ 200ºF/93ºC and place a large oven-safe plate
or baking sheet inside.

Place flour on a large, shallow plate. Season both sides
of fish fillets with salt and pepper to taste. Dredge
fish in flour, shaking off excess.

In a 12" nonstick or enamel-lined skillet over
medium-high heat, heat 2 tablespoons clarified butter
until bubbling. Place half of the fish fillets in the
pan and cook until just done, 2 to 3 minutes per side,
then transfer to the plate or baking sheet in the oven
to keep warm. Add 2 more tablespoons clarified butter to
skillet and heat until bubbling, then cook remaining
fillets. Wipe out the skillet.

Arrange the fish on a warm serving platter. Top with
parsley. In reserved skillet, heat remaining 4
tablespoons unsalted butter until bubbling and golden, 1
to 2 minutes, then pour evenly over fillets. Serve
immediately, with lemon wedges on the side.

By: Melissa Clark

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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