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1
Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval saute pan (or a large saute pan) over medium heat.
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2
Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated.
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3
Shake off any excess flour.
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4
Saute Set the fish skin side up in the pan and saute until golden brown underneath, about 4 minutes.
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5
Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
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6
Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt.
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7
Sprinkle parsley over fish.
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8
When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish.
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9
(Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
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10
Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
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11
This recipe calls for removing the skin from one side only.
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12
Begin by snipping off the fins (see page 120).
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13
Next, make a small incision in the skin just above the tail.
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14
Hold the skin at the incision and then carefully peel back a small portion to make a flap.
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15
Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
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16
True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive.
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17
Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine.
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18
If youd rather not trim the fish yourself, ask your fishmonger to do this.
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19
Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sauteing delicate fish such as sole.
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20
Wondra is a low-protein flour that has been processed so it dissolves instantly.
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21
(It is often called instant flour for this reason.)
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22
Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sauteed fish.
