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Red Lobster's Sole A La Meuniere
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 large sole fillets - (abt 1/2 lb ea)
2 sticks unsalted butter
All-purpose flour
Salt -- to taste
Freshly-ground white pepper -- to taste
6 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced shallot

Season fillets with salt and pepper. Dust fillets in flour and shake off

For each fillet, heat 1 tablespoon of butter in a large skillet. When
foam subsides, sauté sole 2 to 3 minutes on one side until brown.
Carefully turn and brown on other side 2 to 3 minutes. Remove to a
serving plate and keep warm, while cooking remaining fish.

Place remaining butter in a skillet. When butter foams, add minced
shallot, parsley and lemon juice. Pour over fish and serve.

This recipe yields 4 servings.

© 2008
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