Classic Sole Meuniere
4 Sole Fillets (5-7 ounces each)
Salt and fresh ground pepper to taste
1C All propose flour
4tbs Clarified butter
4tbs Fresh butter
3 Lemons (2 juiced, 1 sliced for garnish)
3tbs Capers (nonpareilles) - drained
3tbs Fresh parsley - minced
Preheat sauté pan over medium heat.
Dredge sole fillets in flour shaking off excess, season with salt and pepper
Add clarified butter to pans and add sole cook for approx 3 minutes a side or until golden brown and crispy.
Gently turn fish over and cook other side of fillet.
Remove fish and set aside
Add fresh butter to sauté and cook until butter starts to gently brown
Remove from heat and stir in capers and fresh lemon juice.
Pour sauce on plates or platter and arrange fillets and garnish with fresh parsley and lemons.