Fluke Meunière with beurre noir and capers brasseriestl. photo via

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Season the fluke on both sides with salt and lightly sprinkle with flour. Gently place the fish in the pan and cook until crispy on the first side. Flip the fish and immediately remove the pan.

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Step 2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to.

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Sole will cook in about 3 minutes total. So did my fluke. Cook the first side for about 2 minutes, and the second for about 1. Slide carefully onto a plate. The first side on which you browned the fish will likely be the nicer shade of brown, so serve with that side up. Pour over the brown butter and capers.

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Fluke Meunière: Dry the fish and season both sides of the fillets with salt and pepper. Dredge each piece with flour and shake off the excess. Add half of the butter and oil to a non-stick pan. Once the butter is melted and the pan is hot, add two of the fillets. Cook on one side until golden and carefully turn the fish.

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Directions. Preheat the oven to 250 degrees F. Heat the 3 tablespoons of the olive oil and 4 tablespoons of the butter in a large, heavy skillet over medium-high heat until the butter is foaming. Meanwhile, dredge the fillets in the flour to lightly coat both sides. Gently lay as many of the fillets into the pan as fit without touching.

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Pour ½ the olive oil and melted butter mixture into Skillet and stir to coat surface. Add each fillet and cook for about 3 minutes or until the bottom is lightly browned. Turn over carefully with a spatula and cook the other side for 1 to 2 minutes, depending on the thickness. Remove fillets and keep warm. Add wine to Skillet and stir to.

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Place fillets in heated pan and cook for ten minutes on medium heat. Then turn the fillets over and squeeze the juice from half of the lemon on them and cook for 10 minutes. Slice the remaining half of the lemon into wedges and serve with the fluke. Pour the sauce left in the pan over the fish. Serves 2 people.

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Le meunière is "the miller's wife" in French. It's a classic technique of sautèing fish fillets in melted butter until a nutty brown, then finish it with fresh lemon and parsley. Dorie's version is "almost classic" when she adds an onion-walnut relish. More about the relish later. My version is "nearly classic." Whereas the classic is certainly involved dredging the fish in.

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Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat. Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 minutes, or until the edges start to turn opaque. Use a fish spatula to carefully flip it over.

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Directions. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry.

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Meunière (UK: / ˌ m ɜː n i ˈ ɛər /, US: / ˌ m ʌ n-/, French: ⓘ; lit. 'miller's wife') is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon.The name suggests a simple rustic nature, i.e. that to cook something à la meunière was originally to cook it by first dredging it in flour.

Fluke Meunière with beurre noir and capers brasseriestl. photo via

Drizzle the remaining 1 tablespoon of olive oil in a 9x13 inch baking dish, then place the flounder fillets in a single layer, season on both sides with salt and pepper, then pour white wine and lemon juice over the top. Spoon the breadcrumb mixture over each fish fillet and use your fingers to gently press to adhere.

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Sprinkle fish with salt and pepper to taste. Dredge fish on both sides with flour shaking off excess flour. Heat olive oil in a saute pan big enough to fit all the fish. Add butter and swirl to coat. It should bubble up a bit. When it stops bubbling, add fish and cook until golden on bottom, about 2 to 3 minutes.

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Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat. Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 minutes, or until the edges start to turn opaque.

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Step 1. Place ½ cup all-purpose flour in a baking dish. Season four 3-4-oz. sole fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Working one at a time, dredge.

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Place on a plate and set aside. Heat the coconut oil in a large skillet on med/high heat until shimmering, about 2 minutes, then add the butter and stir together. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes. Carefully flip the fish and cook until done, another 2-3 minutes.