Sauteed Filet of Sole Au Meuniere

(Serves 4)

INGREDIENTS
Wondra flour 1/2 cup
Salt and pepper to taste
Filet of sole 4, 4 ounces each  
Egg beaten with little water 1
Butter 2 tablespoons
Oil 2 tablespoons
Butter 2 tablespoons
Fresh lemon juice 2 tablespoons
Parsley, chopped 1 tablespoon
METHOD OF PREPARATION
1. Heat a skillet until medium hot.
2. In a bowl, combine the Wondra, salt, and pepper.
3. Dip the fish into the egg and shake the excess off.
4. Dip into the seasoned flour just turning once or twice.  Do not pat on top.
5. Heat 2 tablespoons of butter in a skillet with the oil until hot.  Quickly sauté the fish until barely cooked.
6. Quickly remove to a dish and drain off the oil.  Return the pan to the heat and add the other 2 tablespoons of butter.  Shut off the heat and add the lemon juice and gently stir to melt the butter and form a little pan sauce.  Add the parsley and return the fish, just to heat through.  Serve at once.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “Garlic and Onion Free Recipes,“ July 6, 2009.