French Cooking Class Part III

This is Part 3 of a series of posts describing the French Cuisine cooking class I recently attended at Plate It Up! a gourmet kitchen tools store here in Glendale AZ and taught by Chef Patrick Karvis.

You can read Part 1 here.
You can read Part 2 here.

While we were still groaning from the gastronomic ecstacy of the mussels, Patrick showed us a very simple way to prepare Sole that is really delicious. It does not rely upon a cream-based sauce for its flavor, instead it relies upon gobbs of European butter, reknown to be high-octain in terms of its butterfat content.

One important thing to note: it is important to use a medium heat so that the butter does not brown too quickly.

Sole Meuniere

4 Sole filets
2 tablespoons all purpose flour
1/2 cup butter
1 1/2 tablespoons fresh lemon juice
1 teaspoon chopped fresh parsley

Season the filets with sale and pepper and dust them with flour. Add the butter to the pan on medium heat, let the butter melt then add the sole.

Cook for about three minutes per side. Remove the fish from the pan. Add the lemon juice and chopped parsley.

Serves 4