Subj : Top Parisian Noshes - 21 To : All From : Dave Drum Date : Mon Mar 06 2023 05:40:00 The Sole Meunière at Bofinger: Claiming nearly the entire side of a small street just off the historic Place de la Bastille, this bilevel brasserie with Alsatian roots dates back to 1864. Once you step through the wooden revolving door, you’re transported to a bygone era where servers wear ties and carry metal trays on their shoulders as they bring out cumin-flecked sauerkraut and towering platters of fruits de mer. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sole Meuniere Categories: Seafood, Herbs, Citrus Yield: 6 servings ½ c all-purpose flour 6 (4 oz ea) skinned, boned - sole fillets; patted dry Salt & fresh ground white or - black pepper 4 tb Clarified butter 4 tb Unsalted butter, diced, room - temp 3 tb Minced parsley 1 Lemon; in wedges, to serve Set oven @ 200ºF/93ºC and place a large oven-safe plate or baking sheet inside. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess. In a 12" nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet. Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side. By: Melissa Clark Yield: 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... The Detox scam: your kidneys do that for free. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .