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
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
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
PAUPIETTES DE SOLE A LA VAPEUR
Steps:
- Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
- Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
- Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
- Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.
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.
More about "fillet de sole meurice food"
SOLE MEUNIèRE - A CLASSIC TYPICAL FRENCH FISH …
Web May 8, 2018 Retournez le poisson et laissez cuire encore 1-2 minutes. In a large pan, heat some oil over a medium-high heat. Add the butter and …
From thelanguageskitchen.com
Estimated Reading Time 2 mins
From thelanguageskitchen.com
Estimated Reading Time 2 mins
SOLE MEUNIèRE RECIPE - SERIOUS EATS
Web Jul 15, 2022 Carefully transfer fish, well-browned side up, to a serving platter or plates and keep warm. Repeat with remaining fillets and clarified butter, using 2 tablespoons of clarified butter per batch. Wipe out skillet. …
From seriouseats.com
From seriouseats.com
LA SOLE | RECETTES DU QUéBEC
Web La sole 18 éléments. Découvrez 15 recettes simples et savoureuses pour cuisiner la sole, un poisson demandant peu de préparation, parfait pour nos menus de semaine! La sole est un poisson blanc qui plaît en général à …
From recettes.qc.ca
From recettes.qc.ca
BAKED SOLE FILLET RECIPE | THE MEDITERRANEAN DISH
Web Jan 5, 2015 Preheat your oven to 375 degrees F. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in shallots, garlic and capers. Mix spices together in a another small …
From themediterraneandish.com
From themediterraneandish.com
EASY SOLE MEUNIèRE - HEALTHY RECIPES BLOG
Web Oct 11, 2022 Add the butter. Heat the butter over medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, then immediately remove the skillet from the heat and stir in the lemon juice. …
From healthyrecipesblogs.com
From healthyrecipesblogs.com
SOLE MEUNIèRE | MORDU - RADIO-CANADA.CA
Web Jun 12, 2021 Ingrédients Pour les filets de poisson Filets de sole - 675 g (1 ½ lb) Farine tout usage - 60 ml (¼ tasse) Beurre non salé - 30 ml (2 c. à soupe) Huile végétale - 15 …
From ici.radio-canada.ca
Servings 4Total Time 25 minsCategory Plats Principaux
From ici.radio-canada.ca
Servings 4Total Time 25 minsCategory Plats Principaux
- Dans la même poêle, faites fondre le beurre et faites cuire jusqu’à ce qu’il soit mousseux et d’une couleur légèrement noisette.
"BELGE-ETTE" DE VEAU RECIPE | FOOD NETWORK
Web 1 onion, poked with 2 cloves 5 tablespoons butter, divided 12 ounces small cremini or button mushrooms 3 tablespoons all-purpose flour 1/2 cup creme fraiche (or half sour cream, …
From foodnetwork.com
Author Laura CalderSteps 4Difficulty Easy
From foodnetwork.com
Author Laura CalderSteps 4Difficulty Easy
THE WORKING MAN'S FILLET RECIPE | FOOD NETWORK
Web While fillet is on the grill, combine horseradish cheese, horseradish, heavy cream, beer, 1/2 of the green onions, and 1/2 of the carrots in a medium saucepan over medium heat. Stir …
From foodnetwork.com
Author KC Masterpiece Barbecue & GrillSteps 3Difficulty Easy
From foodnetwork.com
Author KC Masterpiece Barbecue & GrillSteps 3Difficulty Easy
FILLET OF BEEF MEURICE RECIPES
Web Steps: Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes.
From findrecipes.info
From findrecipes.info
SOLE MEUNIèRE WITH RICE PILAF RECIPE | BON APPéTIT
Web Aug 18, 2015 Preparation. Pilaf Step 1. Preheat oven to 375°. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and …
From bonappetit.com
From bonappetit.com
FILET DE SOLE AU FOUR | RECETTES DU QUéBEC
Web May 31, 2006 Faire décongeler le filet de sole, ensuite le déposer dans un plat en pyrex. Étape 2. Incorporer la crème, le lait et l'ail. Étape 3. Mettre le fromage sur le dessus . …
From recettes.qc.ca
From recettes.qc.ca
FILETS DE SOLE MEUNIERE RECIPE BY WESTERN.CHEFS | IFOOD.TV
Web Pan-Fried Salmon Fillets with Crispy Skin. By: SeriousEats Fish with Spinach
From ifood.tv
From ifood.tv
FILET DE SOLE MEURICE | THE GALLOPING GOURMET | FOOD …
Web Food and Fun Become One on Guy's Ultimate Game Night Jul 25, 2022 The Try Guys Face Off in Kitchens with No Recipes, No Culinary Training and 100% Commitment Jul 28, 2022
From foodnetwork.com
From foodnetwork.com
FILETS DE SOLE AU CITRON ET à L'ANETH AU FOUR - CLUB HOUSE
Web 1 Rincer les filets ; assécher au papier essuie-tout. Réchauffer le four à 400 °F (200 °C). 2 Placer les filets de sole en seul étage, dans un plat à four légèrement graissé. Verser la …
From clubhouse.ca
From clubhouse.ca
FILLET DE SOLE MEURICE – RECIPES NETWORK
Web Jul 22, 2018 2 14-ounce sole fillets, sliced on the bias into 4 slices each, with bones and head reserved 4 bulbs shallots, finely chopped, trimmings reserved 1 each red and green …
From recipenet.org
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love