Fried Fillets of Sole Meuniere

Makes: 10 portions. Cooking time: 8 minutes.

Ingredients:

— 10 x 85 grams fillets of sole
— 250 grams seasoned flour
— 3 dl oil
— 3 lemons
— 150 grams nut brown butter
— chopped parsley

Method:

(1) Heat the oil in a frying pan.
(2) Pass the fillets through the seasoned flour and shake off the surplus.
(3) Place the fish into the frying pan presentation side down (see Note (1) below). Fry, then turn when colored and continue to fry until completely cooked.
(4) Test to ensure that the fish is cooked through (see Note (2) below).
(5) Dress on a serving dish following the shape of the dish where possible.
(6) Place a slice of peeled lemon on each portion of fish.
(7) Squeeze a little lemon juice over the fish and sprinkle with chopped parsley.
(8) Just before serving, pour the nut brown butter over the fish.

Notes:
(1) The presentation side is the side of the fillet that was attached to the bone.
(2) When cooked there should be no evidence of a glassy raw appearance. The fish should be rather firm to the touch.
(3) When fish is shallow fried on the bone then the bone should be easy to remove.

Service:
Serve on an oval silver or stainless steel flat, or on an oval earthenware dish on an underdish and dish paper.

Possible problem, cause and solution:

(1) Fish has burnt or discolored:
— temperature of the fat was too high causing the fish to fry too quickly; ensure that the
fat is at the correct temperature before frying the fish to avoid this problem which cannot be rectified later.
— surplus four was not shaken off when coating the fish; care must be taken to follow the correct coating procedure to avoid this problem which cannot be rectified later.

(2) Fish shows signs of breaking or flaking:
– fat was not hot enough; ensure that the fat is signs of breaking at the correct temperature before frying the fish to avoid this problem which cannot later be rectified.
— fish was not properly handled whilst cooking; care must be taken whilst cooking the fish to avoid breaking or flaking which cannot later be rectified.

(3) Fish surrounded by a floury outer surface:
— fish was not dried before passing through the flour; care must be taken to follow the
correct coating procedure to avoid this problem which cannot later be rectified.
–fish was passed through the flour too far in advance of cooking; the fish should be prepared as close as possible to the time it is required to avoid the problems caused by lengthy storage which cannot be rectified later.

(4) Cooked fish is distorted in shape:
— incisions were not made in the skin side of the fillets, care must be taken to prepare the fish correctly before frying to avoid this problem which cannot be rectified.
— fish was not properly handled whilst cooking; care must be taken when frying the fish to avoid mishandling as distortion cannot later be rectified.

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