Fried sole in meunier sauce

Ingredients:

• 1-2 cups instant flour, such as Wondra (low protein, pre-cooked flour)
• Sole weighing 450-900 g, cleaned and trimmed
• 2 tablespoons ghee or canola oil
• 80 g high-fat butter (82%)
• Juice of 3 lemons
• 2 tbsp capers
• 2 tbsp chopped fresh parsley leaves

Preparation:

1. Preheat oven to 200°C.
2. Place flour in a shallow dish large enough to accommodate the fish. Season with salt and pepper. Dredge the fish to lightly coat and set aside.
3. In a skillet large enough to fit the entire fish, heat the clarified butter over medium-high heat. When the fat begins to smoke lightly, add the fish to the skillet and cook, without moving, until golden brown, about 4 minutes. Flip the fish and cook the other side in the same manner. Transfer the fish to a rack set on a baking sheet in the oven. Cook until cooked through in the thickest part near the spine, 8 to 10 minutes.
4. Heat the same pan with the butter until it begins to darken slightly. Add lemon juice (optional) to stop the butter from browning. Add the capers and parsley. Taste the sauce and adjust the pepper if needed, but don't add salt, as the capers are already salty.
5. Let the fish rest and serve whole, drizzled with the butter sauce.
   
   

   Note

   
   Ask the fishmonger to clean the fish.
   
   It's important not to over-salt the sauce before adding the capers, as they contain quite a bit of salt.