Best Sole Meuniere With Browned Butter Caper Sauce Recipes

JULIA CHILD'S SOLE MEUNIERE

Julia Child's Sole Meuniere image

recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.

Provided by Samantha Ferraro

Time 20m

Number Of Ingredients 8

Ingredients

4-6 fillets of sole (boneless and skinless)
Salt and pepper (to taste)
1/2 cup all-purpose flour
3 tablespoons clarified butter (or ghee)
2 tablespoons unsalted butter
1/2 lemon (juiced)
2-3 tablespoons capers
2-3 tablespoons fresh parsley (hard stems removed, leaves finely chopped)

Steps:

Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
Bring a wide skillet to medium heat and add clarified butter.
Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
Spoon lemon caper sauce over fish and serve immediately.

Nutrition Facts : Calories 841 kcal, Carbohydrate 14 g, Protein 114 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 449 mg, Sodium 842 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Sole Meuniere With Browned Butter Caper Sauce image

Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

Provided by Sandi From CA

Categories European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 sole fillets (roughly 1 lb) or 4 tilapia fillets (roughly 1 lb)
salt & freshly ground black pepper
2 tablespoons clarified butter (aka ghee)
1/2 cup flour
2 tablespoons finely chopped parsley
2 tablespoons fresh butter
1 tablespoon fresh lemon juice
1 tablespoon drained brined capers, minced
lemon slice, for garnish

Steps:

Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4

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