Sole Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast of Beyond. Recipe (6 servings)
6 soles (180 g each)
3 lemons [citrons]
2 cup oil [huile]
200 g butter [beurre]
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100 g flour [farine]
2 Tblsp parsley [persil]
salt, pepper [sel, poivre]
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Procedure
The black skin of the sole must be removed, and the fish cleaned. In France, the fishmonger will do this for you.
1. Wash the fish quickly, sponge them completely dry, and flour them. Shake off the excess flour.
2. In a frying pan, brown (dorer) both sides of the fish, using a tablespoon of oil per fish.
3. Place the fish in an oven-serving dish (preferably individual dishes), salt and pepper them, and bake for about 50 minutes.
4. Slice two of the lemons into thin "rondelles".
5. Empty the oil from the frying pan used for browning, and sponge dry with a paper towel. Dice the butter into the frying pan and melt slowly until it starts to froth, without bringing to a boil.
6. Pour the melted butter over the fish.
7. Squeeze the juice of one lemon over the fish, sprinkle on the parsley, and add the sliced lemons to the dish.
Conversions
1 kg = 2.2 lbs
0.45 kg = 1 lb
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1 lt = 1.06 qt
0.95 lt = 1 qt
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30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup
115 g = 4 oz = 1/2 cup
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180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup
450 g = 16 oz = 1 pint
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