Place unsalted butter into a sauce pan over low heat and melt. Have patience, as this will take time as you are separating the milk solids from the butter fat. 15-20 minutes of slow cooking will pass and you should begin to see the beginning of white foam at the top, keep cooking, but do not let it brown. Cooking until there is a distinct white layer on the top.

Remove the sauce pan from the heat and pour all of the liquid through a mesh strainer lined with cheese cloth into a small bowl. What is captured by the bowl is your clarified butter. You will use three tablespoons for the Sole Meunière and you may pour the rest into a glass or plastic bowl, seal with a lid and keep in the refrigerator for up to six months.

The reason for clarifying butter is so that the butter may be used to cook items of food that are cooked at high heat, such as fish in this case. It will intensify the butter flavor and prevent the butter from burning when cooked at high temperatures.

Combine flour with salt and pepper on a large shallow plate.

Pat the sole dry with a paper towel and then sprinkle with coarse sea salt on one side.

Heat up 3 tablespoons of unsalted clarified butter in a sauce pan over medium heat.

Dredge fillets in the flour mixture until both sides are covered in the flour mixture. Shake off any excess.

Place the fillets in the saucepan with the hot butter.

Cook for 2-3 minutes on the first side until lightly brown.

Flip onto the second side and sprinkle fillets with zest and lemon juice. Cook for 2-3 minutes.

Remove the fillets from the pan and place on serving dish.

Keep the skillet on the stovetop and the heat to simmer (low-medium). Add the chicken stock, capers and 1 tablespoon of lemon juice. Bring to a simmer and stir throughout, scraping the fish renderings left behind in the pan into the sauce for more flavor. At this time, you may add some white wine (about 2-3 tablespoons). Cook for about 3-5 minutes until the sauce has reduced by a 1/3. Remove from heat, add 1 tablespoon of butter, stir until incorporated. Pour over the fish.

Serve immediately or cover with tin foil until remaining dishes for your menu are complete.

Garnish with chopped Italian parsley and/or slices of lemon.

Bring a pot of water to boil - salt the water generously with coarse sea salt (1-2 tablespoons).

Once the water is boiling, add the green beans to blanche. This should take about 2-3 minutes. They will become beautifully, brilliant green in color. During this time, place a skillet on the stove and bring to medium heat.

Remove the beans from the boiling water and place immediately into the dry, but hot, skillet you have just prepared. Enable the water to evaportate and then place one tablespoon of unsalted butter into the pan. Using a wooden spoon, stir the beans until they are coated with the butter. The beans will begin to cook a bit more - the goal is al dente (or as tender as you prefer). Add salt and pepper to flavor throughout. Add juice from a slice of lemon. Stir for a 2-3 minutes more, add another tablespoon of butter if preferred, season with salt and pepper and then serve.

Mix the extra virgin olive oil and balsamic vinegar with a whisk or small fork until combined (either in the bottom of the salad bowl (or if making a large batch of vinaigrette, in a bottle or jar). Add freshly ground black pepper - whisk to combine. Add the Dijon mustard, mix to emulsify.

Place the salad greens on top of the salad dressing in the salad bowl. Toss until all greens are dusted with vinaigrette.

Serve and enjoy with fresh cheese and a glass of wine.