The right sole meunire is golden brown, which is because of a harmonious balance between your brown butter and also the lemon. It’s a easy and quick dish and sign of classic bistro cooking.Keith McNally, Riad Nasr and Lee Hanson
LC Something Fishy Note
Dover sole is definitely an unforgettably flavored, although regrettably pricey, fish. Firm and flat, it’s ideal for pan-frying. If you like the taste of butter towards the delicate nuance of sole, go ahead and, saut the fillets in butter after which drench them within the nutty brown butter sauce. But after having to pay everything of these fillets, if you like to retain a bit more from the fish’s innate flavor, then you definitely most likely must go for searing them in essential olive oil. Or attempt what we all do, and substitute the relatively affordable and available flounder to great effect.
Sole La Meunire Recipe
Ingredients
- 6 Dover sole fillets
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground white-colored pepper. plus much more to taste
- 3/4 cup flour
- 6 tablespoons essential olive oil or unsalted butter
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Juice of two lemons (1/4 cup)
- 1/4 cup roughly chopped flat-leaf parsley leaves
Directions
- 1. To create sole la meunire, preheat the oven to 300°F (149°C).
- 2. Dry the only fillets and season each side with 3/4 teaspoon from the salt and also the white-colored pepper.
- 3. Put the flour on the plate and season it after some more salt and white-colored pepper. Dredge the fillets within the flour and get rid of the surplus.
- 4. Heat two tablespoons from the oil or butter inside a large nonstick saute pan on the medium-high flame until hot although not smoking. Add 2 from the fillets and prepare until gently golden on every side, about 3 minutes. Transfer the fillets to some baking sheet and put within the warm oven to help keep warm. Eliminate the pan, add 2 more tablespoons oil or butter towards the pan to heat, and repeat with 2 more fillets. Repeat using the remaining 2 fillets.
- 5. Transfer all of the cooked fillets towards the oven. Wipe the pan neat and place on the medium flame. Add some 12 tablespoons butter towards the pan and allow it to melt, foam, subside, start to bubble again, and switch a nutty brown. Immediately remove in the heat and thoroughly add some fresh lemon juice, parsley, the rest of the 1/2 teaspoon of salt, and many grindings of white-colored pepper to taste. (Be cautious, because the butter will likely spatter angrily whenever you add some fresh lemon juice.)
- 6. Serve the fillets on warm plates and spoon a few of the sauce over each one of these.
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Sole La Meunire Recipe 2003 Keith McNally, Riad Nasr and Lee Hanson. Photo 2003 Christopher Hirsheimer. All legal rights reserved.
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