SOLE MEUNIERE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
- Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter.
- Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice-the butter will splutter-and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
- Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.
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
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.
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
DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
SOLE MEUNIERE
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
- Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
- Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
- Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.
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.
DOVER SOLE A LA MEUNIERE
Steps:
- Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
- Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.
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
SOLE MEUNIERE PAUL BOCUSE
This is such a classic. Although I do sometimes like some of the contemporary mismatch of flavors, stronger Southeast Asian flavors, etc, my preference is simpler flavors done right. It's hard to beat sole meuniere when it is perfectly cooked and presented. I will always take this over recipes that tend to hide the taste of fish by over saucing and over cooking.
Provided by Rinshinomori
Categories European
Time 8m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season sole with salt, pepper and few drops of olive oil; then roll in flour.
- Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
- As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
- After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
- Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
- Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
- Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
- When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
- Bon Appetit!
Nutrition Facts : Calories 531.7, Fat 41, SaturatedFat 21.6, Cholesterol 179.3, Sodium 167.7, Carbohydrate 5.9, Fiber 2.6, Protein 38.4
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
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.
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 à LA MEUNIèRE
As à la meunière means "in the manner of the miller's wife" in French, it's no surprise that this preparation often calls for the fish to be coated with flour before being sautéed, to promote browning.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval sauté pan (or a large sauté pan) over medium heat. Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour.
- Sauté Set the fish skin side up in the pan and sauté until golden brown underneath, about 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and sauté until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
- Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt. Sprinkle parsley over fish. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
- Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
- This recipe calls for removing the skin from one side only. Begin by snipping off the fins (see page 120). Next, make a small incision in the skin just above the tail. Hold the skin at the incision and then carefully peel back a small portion to make a flap. Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
- True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive. Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine. If you'd rather not trim the fish yourself, ask your fishmonger to do this.
- Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sautéing delicate fish such as sole.
- Wondra is a low-protein flour that has been processed so it dissolves instantly. (It is often called "instant flour" for this reason.) Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sautéed fish.
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