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.
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.
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 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.
FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
TROUT MEUNIERE
Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.
Provided by Melissa Spangler
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse trout filets and pat dry.
- Mix salt and pepper with the flour and roll fillets in the flour mixture.
- Melt the butter in a large frying pan and saute the filets for five minutes.
- Turn the fish and saute the other side for about four minutes.
- Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.
- Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.
Nutrition Facts : Calories 334, Fat 17.1, SaturatedFat 8.2, Cholesterol 76.3, Sodium 705.7, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 19.8
JULIA'S SOLE MEUNIERE
Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone.
Provided by Sageca
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper and turn in flour, shaking off excess.
- -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
- -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
- -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 8.8, Cholesterol 177.2, Sodium 1613.1, Carbohydrate 3.7, Fiber 0.5, Sugar 0.1, Protein 41.3
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
FISH MEUNIERE WITH CAPERS
This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.
Provided by IngridH
Categories Egg Free
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
- Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
- Coat fish with flour, shake off any excess, and set aside on a baking sheet.
- In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
- Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
- Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
- Transfer the fish to the oven to keep warm while you cook the remaining fillets.
- Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
- For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
- Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
- To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.
Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 12.6, Cholesterol 119.2, Sodium 613.2, Carbohydrate 12.6, Fiber 0.6, Sugar 0.2, Protein 22.2
More about "ina garten sole meuniere food"
BAREFOOT CONTESSA'S EASY SOLE MEUNIERE - EVERYDAY …
From everydaycookingadventures.com
4.5/5 (4)Estimated Reading Time 3 mins
PIN ON EASY SOLE MEUNIERE RECIPE : INA GARTEN : FOOD NETWORK
From pinterest.ca
EASY SOLE MEUNIERE RECIPE : INA GARTEN : FOOD NETWORK ...
From pinterest.com
EASY SOLE MEUNIERE BAREFOOT CONTESSA FOOD
From wikifoodhub.com
STIRRING THE POT: INA GARTEN'S SOLE MEUNIèRE | YUMMY ...
From pinterest.ca
MEUNIERE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SOLE MEUNIERE RECIPE INA GARTEN FOOD NETWORK
From delipair.com
INA GARTEN EASY SOLE MEUNIERE | RUNNINGONHUNGRYDOTCOM
From runningonhungrydotcom.wordpress.com
SOLE MEUNIERE - LEARN TO MAKE THIS CLASSIC FRENCH SEAFOOD ...
From youtube.com
EASY SOLE MEUNIERE | RECIPE | FOOD NETWORK RECIPES, SOLE ...
From pinterest.ca
SOLE MEUNIER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOD NETWORK - INA GARTEN - SOLE MEUNIERE CALORIES, CARBS ...
From frontend.myfitnesspal.com
EASY SOLE MEUNIERE RECIPE : INA GARTEN : FOOD NETWORK ...
From pinterest.com
EASY SOLE MEUNIERE RECIPE | INA GARTEN | FOOD NETWORK
From crecipe.com
EASY SOLE MEUNIERE RECIPE | INA GARTEN | FOOD NETWORK
From teatrointimodelflamenco.com
INA GARTEN'S EASY SOLE MUNIERE | FOOD, RECIPES, SEAFOOD ...
From pinterest.ca
EASY SOLE MEUNIERE RECIPE | INA GARTEN | FOOD NETWORK ...
From mastercook.com
ERIC AKIS: B.C.-CAUGHT 'SOLE' à LA MEUNIèRE - VICTORIA ...
From timescolonist.com
EASY SOLE MEUNIERE INA GARTEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
EASY SOLE MEUNIERE RECIPE : INA GARTEN : FOOD NETWORK ...
From pinterest.ca
SOLE MEUNIERE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INA GARTEN SOLE MEUNIERE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
SOLE MEUNIERE - POT LUCKY
From potluckycom.wordpress.com
DOVER SOLE RECIPE INA GARTEN - ALL INFORMATION ABOUT ...
From therecipes.info
EASY SOLE MEUNIERE | INA GARTEN | FOOD NETWORK RECIPE
From crecipe.com
EASY SOLE MEUNIERE WITH SPAGHETTI AGLIO E OLIO
From latestrecipes.net
EASY SOLE MEUNIERE - FOOD NETWORK
From foodnetwork.co.uk
EASY SOLE MEUNIERE RECIPE | INA GARTEN | FOOD NETWORK ...
From therecipes.info
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