Petrale Sole Meuniere
Serves: 4
  • 4 petrale sole fillets
  • Kosher salt
  • Fresh ground black pepper
  • 2 teaspoons chopped fresh tarragon (3/4 teaspoon dried can be substituted)
  • 1 cup flour
  • 4 tablespoons (1/2 cube) butter
  • 2 tablespoons vegetable oil (used as it helps so butter does not burn in pan)
  • 2 tablespoons lemon juice
  1. Sprinkle both side of fillets with salt, pepper and tarragon. Put flour in a shallow dish; dredge both sides of fillets in flour, lightly patting and shaking off excess; set aside (fillets can be stored in the refrigerator at this point for 1 hour).
  2. Melt butter and oil in large sauté pan over medium high heat until butter is bubbling; add sole fillets in a single layer (this can be done in two batches if your pan is not big enough). Cook until edges of fillets turn opaque and fish is browned, about 2 minutes. Gently turn fillets over and cook until fish is no longer translucent, about 2-3 minutes. Remove fillets to serving plates; pour any pan drippings over fillets. Squeeze lemon juice over fillets.
Recipe by A Year at the Table at