Ingredients
-
½ cup all-purpose flour
-
6 4-ounce skinless, boneless sole, patted dry
-
4 tablespoons clarified butter (recipe below makes slightly more)
-
4 tablespoons unsalted butter, diced, at room temperature
-
3 tablespoons parsley, nicely chopped
-
1 lemon, cut into wedges, for serving
-
salt and pepper, for seasoning
Directions
|
1
Done
|
clarified butterPlace 6 tablespoons or more of butter in a sauce pan over low heat. |
|
2
Done
|
Melt butter over low heat until bubbling and foaming subsides. |
|
3
Done
|
Remove from heat, let cool slightly (don’t let butter re solidify), then skim any foam off the top. |
|
4
Done
|
Line a sieve with cheesecloth or coffee filter and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month. |
|
5
Done
|
fishHeat oven to 200F degrees and place a large oven-safe plate or baking sheet inside. This is to keep fish warm while cooking in batches, and making the sauce. |
|
6
Done
|
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. |
|
7
Done
|
In a 12-inch nonstick or enamel-lined sauté pan over medium-high heat, heat 2 tablespoons clarified butter until bubbling. |
|
8
Done
|
Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. |
|
9
Done
|
Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the sauté pan. |
|
10
Done
|
Arrange the fish on a warm serving platter. Top with parsley. |
|
11
Done
|
In sauté pan, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. |
|
12
Done
|
Serve immediately, with lemon wedges on the side. |
