Alaska Sole Meuniere
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 12
- Yield: 4 to 5 oz. sole sandwich per serving
Ingredients
Meunière
- 3-4 lbs. Alaska Sole fillets (4-5 oz. ea.)
- 2 tsp. salt
- 1 tsp. black pepper
- 2 cups flour
- 12+ tbsp. butter, salted
- 2 lemons, juiced
Curly Endive Salad
- 6 oz. curly endive
- 4 oz. arugula
- 1 cup parsley leaves, fresh
- 1 tbsp. lemon zest
- 4 oz. olive oil
- 1 oz. white wine or champagne vinegar
- 1 tsp. sea salt
Assembly
- 12 brioche buns
- 8 tbsp. butter, softened
- Capers, to garnish
Instructions
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Step 1 Prepare fish
Season fillets with salt and pepper. Spread flour on plate, dredge fillets in flour, shaking off excess. Melt 1 Tbsp. butter in large skillet; add a fillet and cook over high heat for 2 minutes. Turn fillet and cook for 1 minute. Repeat process for each fillet.
When all fillets are cooked, melt remaining butter in skillet, stirring often until butter smells nutty and is golden brown. Remove brown butter from heat and set aside.
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Step 2 Prepare salad
Combine all ingredients; toss to combine. Drizzle with oil and vinegar; add salt. Refrigerate.
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Step 3 Assembly
Open brioche bun, spread with butter and toast on griddle or under broiler. Place sole fillet on toasted bun bottom. Drizzle with warm Meunière sauce from the skillet. Arrange salad on top of sole fillet. Garnish with capers. Lean bun crown against salad.
Alternative Menu Ideas
Pasta: Toss sautéed sole and cooked fettuccine or linguine with Meunière sauce. Top with Parmesan cheese, parsley and freshly ground black pepper.
Sole Frites: Serve with crispy French fries for a bistro classic. Add a bit more Meunière sauce to season the fries.
