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.