Fillet of sole with meunière sauce 

Sole fillets with meunière. Sole is my favorite fish. I usually prepare it steamed or grilled, but today I was in the mood for a classic: the  meunière. My way though! The version of the original recipe calls for cooking the  meunière with butter (possibly clarified) which undoubtedly gives more flavor and "lightness" to the dish, but, for health reasons, I preferred to start cooking the sole fillets using extra virgin olive oil and complete, at the end, with butter for an equally perfect result and a healthier dinner... Here is a Piedmontese recipe to eat delicious sole fillets alla mugnaia, in a quarter of an hour you will have this specialty on the table.

Ingredients

4 sole

50 gr clarified butter

30 gr butter

1 lemon juice

parsley

flour

salt

white pepper

Preparation

Prepare the fish for cooking by removing the skin from 4 clean soles of about 300 g each. Make a small cut from the part of the pale skin to the base of the tail, grasp the flap of skin, using a towel and gently tear it towards the head, until it is completely detached. Use the same procedure to remove the dark skin on the other side. The operation is easier if you do it under cold running water. Once cleaned,place the soles under cold water and dry them. Sprinkle the fish with a pinch of salt, dip them in a thin layer of flour then shake them gently to remove the excess. In the meantime, put 50 g of clarified butter (or a mix of butter and oil) on the stove in a large pan and melt it until it has stopped foaming. Place the fish in the boiling sauce without overlapping them and brown them on one side for 2 or 3 minutes. Then turn the soles over with one or 2 scoops, depending on whether they are more or less large, being careful not to break them, then brown them on the other side keeping the heat high. Drain them with a perforated scoop and place them on a serving plate, keeping them warm in the oven at 80° C. Clean the pan with paper towels, melt 30 g of butter in it, add the juice of 1 filtered lemon, beat with a whisk, pour the sauce over the fish, sprinkle with chopped parsley and serve in fillets. If you want, you can flavor your sole alla mugnaia with freshly ground white pepper. Alla mugnaia (or meuniére) indicates the method of preparation of sole fillets: floured, cooked in butter and flavored with a sauce of lemon and parsley. For filleting raw fish. After removing the skin, cut the meat of the fish along the central bone with a small knife, then insert the blade between the bone and the flesh and detach one fillet at a time, sliding the knife outwards, working downwards. Turn the fish over and do the same on the other side. For filleting cooked fish. Detach the head and side fins. Insert the knife between the meat and the bone and lift the fillets gently: it's very easy!