Sole Meunière Sliders

Julia Child loved sole meunière—it’s where her love of French food started. Simple and balanced flavors—mild fish, browned butter, fresh lemon juice—are what make this classic dish so charming. After watching Julia, the inspiring documentary on Julia Child, I found myself craving the dish. I whipped up these open-faced sole meunière sliders with herbs from my garden. The dish comes together in 15 to 20 minutes. Add a salad and a bottle of white wine, and you’ve got a wonderful casual summer evening meal.
-Leslie Mackie

Printable PDF of this recipe here. 

 Makes 8 Sliders
8-pack Macrina Rustic Potato Sliders
½ cup unbleached all-purpose flour
1 tsp kosher salt
¼ tsp black pepper
12 to 14 oz Dover or Petrale sole
½ cup unsalted butter (1 stick)
1 Tbsp fresh Italian parsley, finely chopped
1 Tbsp fresh dill, finely chopped
1 Tbsp fresh thyme, finely chopped
1 red jalapeño pepper, thinly sliced, seeds removed
2 Tbsp fresh lemon juice

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Set aside.

Cut 4 slider buns in half and place the tops and bottoms on the prepared baking sheet and set aside.

In a pie pan, combine the flour, salt and pepper. Cut the sole into 8 pieces (approx. 2½-inches each). Coat each piece in the seasoned flour and leave in the pie pan until needed.

In a small saucepan over medium heat, clarify the butter: as the butter melts, it will foam on top, and the whey will fall to the bottom. Watch it carefully. Once the foaming subsides, you should be able to spoon off the clear, golden butter. Set it aside and discard the whey.

Place the baking sheet with the sliders in the oven to warm for 5 minutes.

Add the clarified butter to a large sauté pan over medium-high heat. When the butter is hot and beginning to brown, add the sole pieces. Pan fry them for 1 minute on each side. Place a piece of the sautéed sole onto each of the halved sliders.

Add the chopped herbs, jalapeño and lemon juice to the remaining butter in the sauté pan. Season to taste with salt and cracked black pepper. Spoon the browned butter sauce over each slider. Serve warm with a favorite glass of dry white wine.