Sole Meuniere

Sole Meuniere was the first meal Julia had in France. Somehow, however, it did not make it into her cookbook. Some say that it is because it is too easy of a dish to create...some think it is old fashioned...hmmmm. I gotta try it!

Basically, you take sole filets, coat with salt and pepper seasoned flour - not too much - and pan fry in butter ONLY until a nice golden brown - only a few minutes on each side. Remove from pan and keep warm.

Then a bit more butter to the pan and cook it until it begins to brown. My first batch burned however. More butter in a fresh saucepan and cook until it begins to brown. Caught it this time!!

Pour the browned butter over the fish. That's it! And it was marvelous. Browning the butter really brings out some wonderful buttery nutty flavors. Never knew that. I love browned butter!