Sole Meuniere, Roasted Potatoes, and Sauteed Kale
For whatever reason, I thought Sole Meuniere would be complicated. This could not be further from the truth! Can you melt butter? Congratulations, you can make this dish!
The only time consuming thing was making the clarified butter. I’ve never done that before, but it was by no means difficult, you just have to take the time to scoop the foam off and then strain it. It makes more than you need though and it keeps in the fridge for a long time, so bonus!
The fish cooks quickly! Melissa’s recipe says 2-3 minutes per side in the pan, Julia’s says 1-2 minutes, so I went about 2 per side. It was cooked perfectly! The fillets are thin, so you don’t want to overcook it. Also, Dover Sole isn’t exactly readily available in Franklin, so we went with flounder. Any flakier white fish will do (flounder, cod, haddock, etc.). The only mistake I made was not letting the pan cool enough before I melted the last bit of butter at the end, and it browned a little too much for what the dish calls for, but it was still delicious (it’s butter!).
For sides, I diced some potatoes and roasted them with olive oil, salt, garlic powder, and a little dried herbs de provence. Then when I took them out of the oven I drizzled a little bit of that clarified butter over them, because why not, and gave it a stir. I had some kale in the fridge, so I chopped it and then sauteed it in the rest of the butter with a little S&P and some of the lemon juice. Delicious, it looks elegant, and couldn’t be easier!
Since today we celebrated what would have been my grandma’s 100th birthday, we started our meal off with a little toast to her, and I know she would have loved it. <3
Bon appetit! ~ Jen
