Sole Meunière

Dover sole dusted in flour and pan-fried in clarified butter, finished with lemon juice and fresh parsley.

Ingredients

• 500g chicken thighs
• 1 cup egg noodles
• 2 tsp minced garlic
• 1 1/2 tsp herbes de Provence
• 1/4 cup unsalted butter
• 2 button mushrooms, chopped
• a handful of fresh tarragon, chopped
• a generous spoonful of Gruyère cheese
• 500ml beef stock

Instructions

1. 1

   Pat the sea bass fillets dry, season generously with salt, pepper, and fresh thyme, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and ripe tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sea bass fillets to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the Gruyère cheese, taste, and adjust the seasoning with salt and pepper as needed.

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