SOLE MEUNIERE WITH CAPERS
This is a French classic recipe! You'll need sole fillets, which you'll dredge in flour and fry in vegetable oil. For the sauce, just melt some butter together with parsley, lemon juice, and capers. Serve garnished with lime wedges.
Provided by Andrei Gusty
Categories Fish & seafood, French, Main course, nut-free, salty
Time 15m
Yield 2
Number Of Ingredients 12
Steps:
- Place the sole fillets between paper towels and press gently to absorb moisture. Season with salt and pepper and coat with flour.
- Heat vegetable oil in a frying pan over medium heat and fry the flour coated fillets for 3 minutes on each side. Set aside.
- Melt the butter in a skillet over low heat, add the parsley, lemon juice and stir a little. Add the capers, season with salt and pepper and cook and stir for 1 minute or so.
- Serve the fillets with some sauce on top and garnished with lime wedges.
Nutrition Facts : Calories 683 calories, Protein 29 grams, Fat 41 grams, Carbohydrate 52 grams
FISH IN BROWN BUTTER SAUCE (SOLE MEUNIèRE)
For a fast dinner, try Sole Meunière, a classic French fish dish cooked in a rich brown butter sauce. It only takes 15 minutes to make.
Provided by Meghan Yager
Categories Fish
Time 15m
Number Of Ingredients 11
Steps:
- Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
- Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
- Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
- Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine.
- Pour sauce over fish. Serve with lemon wedges.
Nutrition Facts : ServingSize 2 fillets, Calories 829 calories, Sugar 0.6 g, Sodium 1555.4 mg, Fat 61 g, SaturatedFat 27.6 g, TransFat 0.1 g, Carbohydrate 25.7 g, Fiber 1.2 g, Protein 44.4 g, Cholesterol 253.5 mg
JULIA CHILD'S SOLE MEUNIèRE RECIPE
Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France.
Categories Main Dish
Number Of Ingredients 7
Steps:
- Layout and pat dry the fillets. Season with salt and pepper.
- Dredge in a light coating of flour, brushing off excess with your fingers.
- In a skillet on medium-high heat, pour in clarified butter and heat until just before browning.
- Place filets in the pan, without overcrowding, about 3 to 4 a skillet. Brown on one side about 1 to 2 minutes, and carefully flip over to brown the other side.
- Remove fish to platter, and if using, add capers to butter and heat for a minute. Pour capers and butter over fish.
- Garnish with lemon and fresh parsley. Serve.
SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
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.
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
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
CREOLE MEUNIERE SAUCE
Provided by Emeril Lagasse
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.
SOLE MEUNIERE
This is lovely with it's buttery-lemony sauce. Don't make this dish for a crowd, because you should eat it straight away and two soles are about all that will fit into the average non-stick frying pan. From the book "Bistro, French country recipes for home cooks".
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
- Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
- When the fish is cooked through, transfer to warmed dinner plates and season the second side.
- Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.
Nutrition Facts : Calories 380.4, Fat 33, SaturatedFat 12.8, Cholesterol 116.3, Sodium 484.8, Carbohydrate 0.8, Sugar 0.3, Protein 20.4
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.
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