LEMON SOLE MEUNIèRE
Lemon sole meunière, with browned butter sauce and new potatoes
Provided by Gutti Winther
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil the potatoes in salted water. Put some stems of parsley and dill in the boiling water. The parsley and dill will add lovely flavours to the potatoes.
- When the potatoes are tender, drain the water and put the hot potatoes into a bowl. Add some butter (25 g) and let the butter melt in the hot potatoes. Add some chopped dill and a pinch of salt and coat the potatoes in the melted butter.
- Make a short cut with a knife along the backbone on the thickest part of the lemon sole. This will help the flesh cook evenly. (There are instructions on how to prepare a lemon sole in the video above.)
- Dredge the lemon sole in flour on both sides and dust off any excess flour. Heat the pan with some oil and fry the sole on a medium heat.
- Start with the flesh side. The lemon sole needs about 3 minutes on each side. When the first side has a golden crust, turn the fish. Add a nice knob of butter (25 g) and baste the fish with melted butter while frying.
- When the fish is done transfer it onto a plate. Sprinkle with salt and let it rest while you make the browned butter sauce.
- Add the rest of the butter to the hot pan and let it melt and brown. Swirl the butter until it is light brown in colour and has a nutty smell. But be careful not to let it burn.
- Take the pan off the heat. Add the juice of half a lemon, this will also stop the butter cooking. Add the capers and some chopped parsley and a pinch of salt.
- Pour the browned butter sauce over the lemon sole and serve with the potatoes on the side.
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 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.
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 (SOLE IN LEMON-BUTTER SAUCE)
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.
Provided by luluweezie
Categories French Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
- Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
- While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
- Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
- Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
- Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.2 g, Cholesterol 105.9 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 17.2 g, Sodium 255.7 mg, Sugar 0.1 g
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
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
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.
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
SOLE MEUNIERE (SOLE IN LEMON-BUTTER SAUCE)
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.
Provided by luluweezie
Categories French Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
- Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
- While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
- Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
- Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
- Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.2 g, Cholesterol 105.9 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 17.2 g, Sodium 255.7 mg, Sugar 0.1 g
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.
Provided by Sandi From CA
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
- Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
- Remove remaining butter from the skillet 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.
Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4
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