Sole Meuniere Paul Bocuse

1. 1

   Season sole with salt, pepper and few drops of olive oil; then roll in flour.

2. 2

   Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.

3. 3

   As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.

4. 4

   After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.

5. 5

   Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.

6. 6

   Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.

7. 7

   Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.

8. 8

   When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.

9. 9

   Bon Appetit!

* Per serving · 4 servings · Values may vary.