MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eric's Sole Meuniere
Categories: Seafood, Citrus, Herbs, Nuts
Yield: 2 Servings

1 lb Whole Dover sole
Wondra flour; for dusting
Salt & freshly white pepper
2 tb Grapeseed oil
4 tb Unsalted butter; in pieces
1 Lemon; halved, seeded
1 tb Chopped fresh flat-leaf
- parsley
24 Fresh whole almonds

Set oven @ 400ºF/205ºC.

Place fish, gray-side up, on work surface. Using a
paring knife, make an incision 1/2" from the tip of
the tail fin, just deep enough to remove the gray skin.
Grab the skin with one hand while holding the fish in
place with your other hand, and gently pull off the
skin. Be careful near the fish's eye, as it is easy to
damage the flesh in this area. Using kitchen scissors,
remove the side and dorsal fins. Place fish, white-side
up, on work surface. Using the back of a knife, scrape
the white skin to remove the scales. Rinse under cold
running water, and pat dry.

Fill a shallow dish with flour. Season both sides of the
fish with salt and pepper, and dust with flour, shaking
to remove any excess. Heat oil in a very large skillet
over medium heat. Add fish, white-side up. Cook until a
crust has formed and fish is golden brown, 4 to 5
minutes; turn fish. Transfer pan to the oven, and cook
until fish is golden brown, about 4 minutes.

REMOVE FISH TO A PLATTER; set aside. Add butter to the
pan all at once. Cook on medium-low heat until melted
and foamy. When the foam becomes golden, squeeze in
lemon juice, and whisk to incorporate. Add parsley and
almonds, if using, and season with salt and pepper. Pour
the sauce over the fish, and serve immediately.

New York City chef Eric Ripert

RECIPE FROM: https://www.marthastewart.com

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