• Top Parisian Noshes - 21

    From Dave Drum@1:3634/12 to All on Sunday, March 05, 2023 14:24:00
    The Sole Meunière at Bofinger: Claiming nearly the entire side of a
    small street just off the historic Place de la Bastille, this bilevel
    brasserie with Alsatian roots dates back to 1864. Once you step through
    the wooden revolving door, you’re transported to a bygone era where
    servers wear ties and carry metal trays on their shoulders as they bring
    out cumin-flecked sauerkraut and towering platters of fruits de mer.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sole Meuniere
    Categories: Seafood, Herbs, Citrus
    Yield: 6 servings

    ½ c all-purpose flour
    6 (4 oz ea) skinned, boned
    - sole fillets; patted dry
    Salt & fresh ground white or
    - black pepper
    4 tb Clarified butter
    4 tb Unsalted butter, diced, room
    - temp
    3 tb Minced parsley
    1 Lemon; in wedges, to serve

    Set oven @ 200ºF/93ºC and place a large oven-safe plate
    or baking sheet inside.

    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.

    In a 12" 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 to 3 minutes per side,
    then transfer to the plate or baking sheet in the oven
    to keep warm. Add 2 more tablespoons clarified butter to
    skillet and heat until bubbling, then cook remaining
    fillets. Wipe out the skillet.

    Arrange the fish on a warm serving platter. Top with
    parsley. In reserved skillet, heat remaining 4
    tablespoons unsalted butter until bubbling and golden, 1
    to 2 minutes, then pour evenly over fillets. Serve
    immediately, with lemon wedges on the side.

    By: Melissa Clark

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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