Name: Sole a la Meuniere
Ingredients: 4 8-ounce sole fillets; 2 Sticks unsalted butter; All-purpose flour; Salt and white pepper; to taste; 6 tb Lemon juice; 1 tb Parsley; minced; 1 tb Minced shallot

CATEGORY	CUISINE	TAG	YIELD
		Dinner: ent, Method: sto	4	Servings

INGREDIENTS

4		8-ounce sole fillets
2		Sticks unsalted butter
		All-purpose flour
		Salt and white pepper; to taste
6	tb	Lemon juice
1	tb	Parsley; minced
1	tb	Minced shallot

INSTRUCTIONS

1) Season fillets with salt and pepper. Dust fillets in flour and shake off
excess.
2) For each fillet, heat 1 tablespoon of butter in a large skillet. When
foam subsides, saut. sole 2 - 3 minutes on one side until brown.
3) Carefully turn and brown on other side 2 - 3 minutes. Remove to a
serving plate and keep warm, while cooking remaining fish.
4) Place remaining butter in a skillet. When butter foams, add minced
shallot, parsley and lemon juice. Pour over fish and serve.
Suggested Wine: Pinot Grigio, Chenin Blanc
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
16, 1998

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