Dover sole a la meunière

Simple, healthy and delicious fine taste

For 2 people

• 1 wild skinless and boneless Dover sole

• 3 tablespoons white flour

• 1/2 lemon

• 50 g + 20 g butter

• salt and pepper

1. Make clarified butter. Melt butter in a saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. Remove from heat. Let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan.

2. 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.

3. In a nonstick frying pan over medium-high heat, heat the clarified butter until bubbling. Place the fish fillets in the pan and cook until just done 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm.

4. In the frying pan, heat 20 g butter until bubbling and golden add the juice of half a lemon, let it simmer 1 minute. Pour over your sole. Serve immediately.

In the picture above the sole has been prepared in fillet after pouring the butter and lemon sauce. It is served with roasted cauliflower and whole grain rice.

The sole was a bit too big for the pan but it cooked well!