25 Best Recipes!
Cape Cod Life / April 2016 / Food & Dining, Recreation & Activities
Writer: Cape Cod Life Publications / Photographer: Matt Gill
25 Best Recipes!
Cape Cod Life / April 2016 / Food & Dining, Recreation & Activities
Writer: Cape Cod Life Publications / Photographer: Matt Gill
Sole Meunière
- 4 cups flour
- 6 beaten eggs in stainless bowl
- 10 ounces clarified butter
- 3¼ to 4 pounds grey sole fillets
- Juice of 2 lemons
- 8 shallots, minced
- 12 tablespoons capers
- 10 ounces white wine
- 1 cup heavy cream
- 8 tablespoons butter
- Salt & pepper
Preheat oven to 125°F. Dredge sole fillets in flour, place in bowl with eggs. Heat clarified butter in sauté pan until just below smoking point. Add sole fillets, reduce heat to medium after two minutes, turn and continue cooking another two to three minutes. Put sauté fillets in the warm oven and cook remaining fillets. Squeeze a little lemon juice on the fillets. Sauté shallots and capers until softened. Add white wine, and reduce to one half. Add remaining lemon juice, heavy cream and butter. Whisk and season to taste. Pour sauce over fish and serve. Serves eight.