Sole Meuniere

Pat the sole completely dry with paper towels. Combine the flour, salt and white pepper in a wide, shallow dish. Pour the milk into a separate shallow dish.

Clarify 60g of the butter by melting it in a small saucepan over low heat until the foam rises and the milk solids sink; skim the foam and carefully pour off the clear golden butter into a bowl, discarding the solids.

Dip each sole briefly in the milk, letting the excess drip off, then dredge immediately in the seasoned flour, pressing gently so it adheres. Shake off any excess flour firmly — a thick coating will turn gluey, not crisp.

Place a large heavy skillet (stainless steel or carbon steel, not non-stick) over high heat. Add the clarified butter and the neutral oil and heat until the butter shimmers and just begins to smoke.

Lay the sole presentation-side down into the pan — cook in batches if needed to avoid crowding — and cook for 3 minutes without moving, until the underside is deep golden brown.

Flip the sole carefully using two spatulas and cook for a further 2–3 minutes until the flesh is opaque and a thermometer inserted at the thickest part reads 63°C — the safe minimum internal temperature for fish. Transfer to warmed plates and tent loosely with foil.

Wipe the pan clean with paper towels, return it to medium heat, and add the remaining 60g of cold butter cubes. Swirl the pan constantly as the butter melts and foams; continue swirling for 2–3 minutes until the foam subsides and the butter turns a deep hazelnut brown and smells nutty.

Remove the pan from the heat, add the lemon juice, and stand back — it will spit. Add the capers and parsley, swirl once to combine, then immediately spoon the beurre noisette sauce over the plated sole.

Serve at once with the lemon wedges alongside.