ChezGPT: Filet de Sole Meunière

Recipe Name: Filet de Sole Meunière (Sole Meunière)

Center in Dall-E and sides generated from Photoshop Firefly

Ingredients:

1. Two 6-ounce boneless, skinless sole fillets

2. Sea Salt, to taste

3. Freshly ground black pepper, to taste

4. All-purpose flour, for dredging

5. 4 tablespoons unsalted butter

6. Juice of 1 lemon

7. 2 tablespoons chopped fresh parsley

8. 1 tablespoon capers (optional)

9. Lemon slices, for garnish

Instructions:

1. Rinse the sole fillets under cold water and then pat them dry with a paper towel. Season both sides with sea salt and freshly ground black pepper.

2. Place some all-purpose flour in a shallow dish. Dredge the fillets in the flour, shaking off any excess.

3. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter has melted and starts to foam, add the fillets. Cook until the underside of the fillets is golden brown, about 2-3 minutes.

4. Carefully flip the fillets and cook until the other side is golden brown, another 2-3 minutes. Remove the fillets from the skillet and set them aside on a plate.

5. In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt and turn brown. This should take about a minute. Be careful not to let the butter burn.

6. Remove the skillet from the heat and stir in the lemon juice, capers, and chopped fresh parsley.

7. Pour the butter mixture over the sole fillets and garnish with lemon slices. Serve immediately.

This classic French dish, Filet de Sole Meunière, is both simple and decadent. The fish is lightly pan-fried until it has a crisp golden crust and is then drenched in a lemon, parsley, and brown butter sauce. It's a perfect blend of textures and flavors that will make any dinner feel like a special occasion. Bon appétit!

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