Sole Fillet Meuniere

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   ["Dry the sole", "fillets", "and dip in seasoned flour.", "In a large skillet heat", "the", "2 tablespoons butter and 1 tablespoon oil (add more", "if", "necessary) until butter has foamed and foam begins to subside.", "Add", "the fillets carefully and cook for a total of 10 minutes per inch, cooking half of the time on each side.", "Remove to a", "warm", "serving", "dish to", "keep", "warm.", "The cooking should be done", "on", "a medium to high heat, taking care that the sole does not", "burn, but browns nicely.", "Remove any little bits of flour", "or fish", "from", "the", "pan", "with a slotted spoon.", "Add the 2", "to", "4 tablespoons", "of butter and cook over medium to high heat", "until the", "butter", "foams up and the foam subsides and the butter colors to", "a light brown. Do not let the butter burn.", "All", "at", "once add the remaining ingredients, swirl around the pan and then pour the foaming liquid over the fish. Serve at once."]

* Per serving · 4 servings · Values may vary.

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