Monday, January 10, 2011

Sole Meuniere with Mushrooms

This recipe is FAST so be sure to have all ingredients prepared prior to cooking (mise en place).  The addition of chicken broth is not traditional; however I wanted to tone down the tartness and have plenty of sauce.

4 sole (flounder) fillets
1/4-1/2 cup flour
black pepper
zest of 1 lemon
juice of 2 lemons, preferably Meyer
6 T butter
1-2 T chopped parsley
a few tablespoons chicken broth
3-4 oz sliced fresh button or crimini mushrooms

Salt and pepper both sides of fillets, then dredge in flour.  In a large skillet (preferably glazed cast iron) melt 3 T of the butter over medium to medium-high heat until it begins to brown.  Add fish.  Cook 1-2 minutes on each side until slightly browned...don't fiddle with it!  You want that nice crust.  It is better for the fish fillets to be a little underdone because they will continue cooking when removed from the pan, and if the fish is overcooked it falls apart.  Remove fish, cover and keep warm (preferably in a warm oven so they don't lose their crispy crust).  Add remaining 3 T butter and mushrooms.  Saute until mushrooms begin to brown.  Add lemon juice, lemon zest, and parsley and 1/4 cup or more of chicken broth.  Stir until pan is deglazed, cook until sauce has thickened slightly.  You should have roughly 1/4 cup of sauce.  Spoon sauce over fish and serve.

Note:  I use frozen flounder that I buy in bulk at Sam's Club.  I usually start cooking the fish before it has  thawed completely.  This makes it more difficult to overcook the fish, which I have a bad habit of doing.

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