Alaska Sole fillets, 4-5 oz. ea. 3-4 lbs.
Salt 2 tsp.
Black pepper 1 tsp.
Flour 2 cups
Butter, salted 12+ Tbsp.
Lemon, juiced 2 ea.
Curly Endive Salad
Curly endive 6 oz.
Arugula 4 oz.
Parsley leaves, fresh 1 cup
Lemon zest 1 Tbsp.
Olive oil 4 oz.
White wine or champagne vinegar 1 oz.
Sea salt 1 tsp.
Brioche bun 12 ea.
Butter, softened 8 Tbsp.
Capers to garnish
Meunière: 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 fullet 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.
Curly Endive Salad: Combine all ingredients; toss to combine. Drizzle with oil and vinegar; add salt. Refrigerate.
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
Toss sautéed sole and cooked fettucine or linguine with Meunière sauce. Top with Parmesan cheese, parsley and freshly ground black pepper.
Serve with crispy French fries for a bistro classic. Add a bit more Meunière sauce to season the fries.