Monday, January 10, 2011
Sole Meuniere with Mushrooms
4 sole (flounder) fillets
1/4-1/2 cup flour
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.