Sole Meuniere with Watercress (2)

A very special dish from ” Butter” by James Martin.

Sole Meuniere with Watercress (2)
Print Recipe
Sole Meuniere with Watercress (2)
Print Recipe
  1. Season the flour with salt and pepper and coat the fish, dusting off any excess flour.
  2. Place a large non stick pan over a medium heat. Add the oil and cook the fish for 3-4 minutes on each side until golden. Pop onto a warm plate.
  3. In the same pan add the butter and cook until nut brown, being very careful not to let it burn. Strain through a muslin cloth into a bowl and add the lemon juice and parsley.
  4. Spoon over the fish and serve with the watercress.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *