Sole Meunière with Apple Slaw

A simple delicacy when you can get fresh fish. Traditionally made with sole (especially Dover sole), this preparation can be made with catfish or flounder.

4 sole fillets
1/2 cup all purpose flour, scattered on a plate
ghee; Indian clarified butter (or butter)

Slaw:
1/2 purple cabbage, shredded
1 tart apple, cored and sliced thinly
1 green onion, sliced

Dressing:
1/2 cup plain Greek yogurt
1/4 cup good real mayonnaise
2 Tbsp cider vinegar
dash salt and pepper to taste

Prepare the slaw by whisking together the dressing ingredients in a large mixing bowl. Toss in the apple and cabbage and mix well. Refrigerate to allow flavors to meld.

For four people, the fish is best doe with two skillets to avoid overcrowding the fillets. Salt and pepper fillets lightly to taste. Heat ghee, or butter, in each skillet until completely melted, over medium-high heat. Lightly dredge each fillet in the flour, covering both sides. Tap off any extra flour and place fillets in the pan. Cook first side 3-4 minutes, until lightly browned. Flip fish and cook second side just until lightly browned.

Plate fish with slaw and serve with lemon wedges. Serves 4.

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