SOLE MEUNIÈRE
RECIPE: Sole Meunière
In French, a miller—the person who grinds wheat into flour—is a "meunier," if a male, or a "meunière," if female or, commonly understood, the meunier's female spouse. (We Yanks just say "wife.") This recipe is so-named because the filets of fish are dredged in flour before sautéeing. The recipe is a working of the recipes for "Sole Meunière" of two meunières: Julia Child and the New York Time's Melissa Clark—midwives to us all of fine cooking and eating. Serves 6.
Ingredients
6 skinless and boneless filets of sole, each 4-5 ounces and up to 1/2-inch thick, rinsed and patted dry
Kosher or sea salt and freshly ground white or black pepper
1/2 cup all-purpose flour, on a plate
4 tablespoons ghee or clarified butter
3 tablespoons finely chopped flat-leaf parsley
6 tablespoons unsalted butter
2 tablespoons salted capers, well-rinsed and squeezed dry
Juice of 1 lemon
Lemon wedges for serving
Directions
Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides and shake off the excess.
In a 12-inch 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, 2-3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. (The fish is done when just springy rather than squashy to the touch of your finger.) Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
Remove the filets from the oven and place the cooked fish on a warmed serving platter. Scatter and sprinkle the filets with the chopped parsley. Wipe the frying pan clean, set it over high heat, and add the fresh unsalted butter, the capers, and the lemon juice, stirring quickly. Heat until bubbling and pour the sauce evenly over the filets, "cooking" the parsley which will bubble up nicely. Decorate with the lemon wedges, and serve at once.
Wine Pairings and Whys: This fish preparation is pretty straightforward and uncomplicated by any fruit or vegetable salsa, say, or rich creamy sauce. As a consequence, it allows for a wide range of wine partners, from light whites all the way through the less forceful reds. So, a tricouleur of recommendations for this dish. If you use mild white fish such as cod or tilapia, opt for the white or pink; if salmon or oilier fish, the red will suit admirably. Avoid tannic, heavy reds more comfortable around red meats and heavier, grilled foods. But you knew that. For whites, an Alsace Riesling would be admirable, or any solidly tangy, light-bodied white from a cool climate such as Northern Italy, parts of our Western Coast, or Southern Australia. For pink wines, a Provence rosé, of course, or any dry rosé from any cool climate district. On the red wine side, choose something light-bodied, such as a Rioja Crianza or one of the Chianti offshoots such as Rúfina.