Sole Meuniere with Watercress (2)

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

Sole Meuniere with Watercress (2)
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Sole Meuniere with Watercress (2)
Print Recipe
Ingredients
Servings:
Instructions
  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.
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