Sole Meuniere with Salsa Verde
1 medium sized sole fillet per person ( 6 or 7 oz.)
A few heaping tablespoons of white flour seasoned with
ground black pepper and salt.
1/4 pound butter
1. Dry the fillets with a paper towel and put aside on a
plate. Spread the seasoned flour out in a shallow dish
large enough to allow you to dredge the whole fillet in the
2. Clarify the butter by placing it in a microwave-safe
measuring cup and heating it until it separates. With a
small spoon to hold back the solids pour off the clarified
3. Heat 2 tablespoons of clarified butter in a nonstick
skillet over high heat. Quickly dredge a fillet of sole in
the seasoned flour make sure that it is completely dusted
with flour. Then shake the fillet vigorously to remove all
but the finest layer.
3. Place a fillet in the skillet. Cook for 3 minutes or so
on the first side until it is lightly browned. Flip it over
and cook for perhaps 2 minutes on the second side until, it
too, is lightly browned. Remove to a warm serving plate.
Cook additional fillets and add more clarified butter, as
necessary. Serve with Salsa verde on the side.
Note: I often serve this with quartered radicchio or halved
Belgian endive that have been pan-fried in olive oil and a
few fingerling baked potatoes. The salsa verde goes well
with all three.
from Marcella Hazan in The Classic Italian Cookbook
For 4 servings
2 1/2 tablespoons finely chopped parsley
2 tablespoons finely chopped capers
6 flat anchovy fillets, mashed in a mortar or bowl
1/2 teaspoon very finely chopped garlic
1/2 teaspoon strong mustard, Dijon or German
1 tablespoon of lemon juice, if the sauce is to be used on
1/2 cup of olive oil
salt, if necessary
Put the parsley, capers, mashed anchovy fillets, garlic and
mustard in a bowl and stir, mixing thoroughly. Add the
vinegar or lemon juice and stir again. Add the olive oil,
beating it vigorously into the other ingredients.
Taste for salt and piquancy. Add vinegar or lemon juice if
you want it tarter, but add very small amounts at a time.
Note: I make this in a mini-cuisinart or a blender as I
would a flavored mayonnaise.