Sole Meuniere

Brittany has the longest coastal stretch of any department in France so it is not surprising that fish and sea food are a key ingredient in Briton cuisine. Most visitors to Brittany are struck by the variety of seafood available in the food markets whether it be mussels, oysters, lobsters crabs, sea snails and numerous cockles and periwinkles but lets not forget fish! If you get a chance make your way on a Saturday morning to "Marche de Liece" in Rennes, the capital of Brittany for a seafood feast!  Having said that you just can't beat simple fresh fish and sole meuniere is one of the easiest to prepare.

You will need:

6 sole fillets 
8 tb salted butter
1 cup flour
1 lemon juiceSea saltFresh black pepper10 sprigs fresh parsley

Bunch of fresh chives cut fine



Method:

Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour. Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 4 minutes. Turn the fillet and cook on the other side for 4 minutes again. Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Garnish with lemon slices and chives. Sole Meuniere is excellent in combination with potatoes, salad, vegetables or rice. Serve with a nice cool Riesling, Chablis, Sancerre or a white wine of your choice.