Filets De Sole Baumaniere Food

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.

SOLE MEUNIèRE

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.

SOLE MEUNIèRE

Steps:

• Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
• Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
• Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.

FILLET DE SOLE MEURICE

Steps:

• Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain.
• Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter.
• On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock.
• In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan.
• In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well.
• Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm.
• Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat.
• Veal Stock: In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups.

SOLE MEUNIèRE

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.