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Julia child sole meuniere recipe

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Julia child sole meuniere recipe

Sole Meuniere Recipe serve 6

Step One: Take away the black skin in the soles. Chop the parsley sprigs, discard the stems. Season fillets with pepper and salt.

Step Two: Spread the flour inside a plate. Dredge fillets in flour, trembling off any excess flour.

Step Three: Melt 3 tablespoons butter inside a large skillet. Give a sole fillet or maybe the skillet is big enough, place 2 fillets simultaneously. Prepare over high temperature for five minutes. Turn the fillet and prepare on the other hand for five minutes again.

Step Four: Put aside and fillets warm. Sprinkle with fresh lemon juice and parsley. Prepare another sole fillets exactly the same way. Add butter as needed.

Step Five: Melt the rest of the butter within the skillet. When brown, remove from heat and put the only fillets.

Serving : Serve immediately. Garnish with lemon slices. Sole Meuniere is great in conjunction with taters or grain.

Wine suggestion: Riesling, Chablis, Sancerre, dry white-colored wine (French Wine Guide ).

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