Lemon butter dover sole recipe with soup

Among the greatest criticisms I learn about French food is it's complicated. While you will find certainly dishes within the French repertoire that take lots of work. Sole Meunire is undertake and don't. Going for a whole 15 minutes from beginning to end, it can make for any perfect weeknight meal.

Another common observation is the fact that French meals are heavy. I won't lie, however, with three tablespoons butter inside it, Meunire isn't a light sauce, nevertheless the vibrant flavors from the lemon allow the browned butter work its wonders without feeling as if you just ate two and half cubic inches of butter.

Crispy round the edges, while moist and tender for the center, the sauce balances the wealthy nutty flavors from the browned butter using the tart, sunny flavor of lemon. Shallots and white-colored wine aren't a conventional accessory for Meunire, however i love the depth they add, and that's why they're going into my form of the sauce.

While purists will reason that using Dover Sole is important, I'm a lot of school that freshness counts over species. Flounder Meunire might not have exactly the same ring as Sole Meunire, but when it's fresh, any flatfish is going to do.

I really like pairing this with a few creamy mashed Yukon gold taters with gruyer cheese, however it's also wonderful having a crusty baguette to sop in the browned butter. Should you're serving this for brunch, try making it a sandiwich with a few sliced avocados and mche.

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