Subj : St. Eric 01 (Sweden)
To   : All
From : Dave Drum
Date : Mon May 17 2021 13:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eric's Sole Meuniere
 Categories: Seafood, Citrus, Herbs, Nuts
      Yield: 2 Servings
 
      1 lb Whole Dover sole
           Wondra flour; for dusting
           Salt & freshly white pepper
      2 tb Grapeseed oil
      4 tb Unsalted butter; in pieces
      1    Lemon; halved, seeded
      1 tb Chopped fresh flat-leaf
           - parsley
     24    Fresh whole almonds
 
  Set oven @ 400ºF/205ºC.
  
  Place fish, gray-side up, on work surface. Using a
  paring knife, make an incision 1/2" from the tip of
  the tail fin, just deep enough to remove the gray skin.
  Grab the skin with one hand while holding the fish in
  place with your other hand, and gently pull off the
  skin. Be careful near the fish's eye, as it is easy to
  damage the flesh in this area. Using kitchen scissors,
  remove the side and dorsal fins. Place fish, white-side
  up, on work surface. Using the back of a knife, scrape
  the white skin to remove the scales. Rinse under cold
  running water, and pat dry.
  
  Fill a shallow dish with flour. Season both sides of the
  fish with salt and pepper, and dust with flour, shaking
  to remove any excess. Heat oil in a very large skillet
  over medium heat. Add fish, white-side up. Cook until a
  crust has formed and fish is golden brown, 4 to 5
  minutes; turn fish. Transfer pan to the oven, and cook
  until fish is golden brown, about 4 minutes.
  
  REMOVE FISH TO A PLATTER; set aside. Add butter to the
  pan all at once. Cook on medium-low heat until melted
  and foamy. When the foam becomes golden, squeeze in
  lemon juice, and whisk to incorporate. Add parsley and
  almonds, if using, and season with salt and pepper. Pour
  the sauce over the fish, and serve immediately.
  
  New York City chef Eric Ripert
  
  RECIPE FROM: https://www.marthastewart.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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