Sole À La Meunière
Ingredients
- 4 skinned fillets. Dover. Lemon. or Cornish sole
- Flour for dusting
- 75 grams Butter
- 1 lemon
- 1 tablespoon chopped parsley
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Sole Meunière is a classic French dish consisting of sole fish, whole, or fillet, served with a brown butter sauce and lemon.
Method
-
1
Season the flour with a liberal pinch of salt on a large plate. Pat the fish fillets dry then rest each side, one at a time, in the flour and shake to remove any excess.
Melt half the butter in a frying pan over a medium heat when the butter is foaming, fry the fish for a couple of minutes each side until a light golden colour, move to warmed plates as you go. Wipe out the pan, and then add the remaining butter.
Swirl it around as it melts, continuing until it turns a light golden brown and begins to smell nutty. Squeeze the juice from half the lemon into the butter, and swirl it around again and then pour it over the fish.
Scatter the chopped parsley over the top and serve with a wedge of lemon.
Serve and Enjoy!
Chef's Tips
Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a round fish will produce. When preparing Sole Meunière, a true Dover Sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server.
Meunière refers to both a sauce and a method of preparation. The word itself means "miller's wife.” Thus to cook something à la Meunière was to cook it by first dredging it in flour. A Meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon and the name refers to its unelaborated rustic nature.
Similar Recipes
View all similar
Comments (0)