SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE MEUNIèRE
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
SOLE MEUNIERE
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F.
- Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
- When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
- Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
- Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
SOLE MEUNIERE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
- Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter.
- Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice-the butter will splutter-and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
- Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Steps:
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
FILLET OF SOLE MEUNIèRE
Meunière is fancy French for a brown butter sauce. So why would I take on a dish whose deliciousness is dependent on butter-the enemy of healthy people? Well, because first of all, it's not-the enemy, that is. The key to good taste and good health is moderation, which, as we know, is the key to many good things. Second, because I love a challenge-and because I know you'll love the result.
Yield serves 4
Number Of Ingredients 10
Steps:
- Put the flour in a shallow dish. Season the fish with salt to taste. Dredge the fillets lightly in the flour, shaking off any excess.
- Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them generously with cooking spray, and add 2 fillets to each pan. Cook until the fish is golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter; tent it with foil to keep the fish warm.
- Raise the heat under the sauté pans to high. Add the spinach to one sauté pan, and wipe the other one out with a paper towel. Season the spinach with salt, and cook, stirring often, until the spinach has wilted, about 3 minutes. Spoon the spinach next to the sole on the platter.
- While the spinach is cooking, when the other pan is very hot, add the butter to it. Cook the butter, swirling the pan occasionally, until it is has browned and smells nutty, about 3 minutes.
- While the butter is browning, place the cornstarch in a small bowl, and whisk in the lemon juice and chicken broth. When the butter is ready, whisk the chicken broth mixture into the pan. Simmer the sauce, stirring constantly, until it has thickened, about 2 minutes.
- Season the sauce with salt and pepper to taste; stir in the parsley. Pour the sauce over the fish, and serve.
- Fat: 44.8g (before), 10.7g (after)
- Calories: 640 (before), 259 (after)
- Protein: 26g
- Carbohydrates: 16g
- Cholesterol: 78mg
- Fiber: 4g
- Sodium: 512mg
BAKED FILLET OF SOLE
Make and share this Baked Fillet of Sole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place fillets in a greased baking dish.
- Combine rosemary, wine, lemon juice and pour over the fish.
- Top with scallions and mushrooms.
- Cover with aluminum foil.
- Bake in preheated 350-degree oven for about 15 minutes or until flaky.
- Sprinkle with parsley and season with salt and pepper.
Nutrition Facts : Calories 193.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 81.8, Sodium 145.6, Carbohydrate 4.3, Fiber 1.1, Sugar 1.7, Protein 34.3
FILLET OF SOLE, BONNE FEMME
Make and share this Fillet of Sole, Bonne Femme recipe from Food.com.
Provided by Allyoop
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Grease baking dish.
- Dust fillets with flour.
- Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
- Cover and bake at 350 degrees for 20 minutes.
SOLE MEUNIERE
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
- Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 1 gram
MYKONOS FILLET OF SOLE
From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.
Provided by Oolala
Categories Lemon
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 200 degrees F.
- Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
- In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
- When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
- Serve fish with remaining lemon slices.
Nutrition Facts : Calories 478.6, Fat 22, SaturatedFat 5.3, Cholesterol 170.9, Sodium 795, Carbohydrate 19.1, Fiber 2.3, Sugar 2.3, Protein 48
EASY SOLE MEUNIERE (BAREFOOT CONTESSA)
This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Have 2 heat-proof dinner plates ready.
- Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
- Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
- Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
- While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
- Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
- Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
- When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
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