Sole Meuniere With Browned Butter Caper Sauce Recipe
Servings: 4
Ingredients
- 4 x sole fillets - (8 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. clarified butter
- 1 c. flour
- 4 Tbsp. finely-minced parsley
- 4 Tbsp. fresh butter
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. liquid removed brined capers chopped
- Â Â Lemon slices for garnish
Directions
- Season fillets with salt and pepper.
- Heat 2 Tbsp. clarified butter in each of 2 large saute/fry pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute/fry pans and cook over medium heat for 2 to 3 min per side, till golden and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add in the fresh butter. Heat till the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 206 | 63% |
| Total Fat 23.48g | 29% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 172mg | 7% |
| Potassium 106mg | 3% |
| Total Carbs 25.47g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.51g | 0% |
| Protein 5.02g | 8% |
