Appetite + Imagination

RSS
May 22
Classic Sole Meunière 2 servings Ingredients fish 1/2 cup all purpose flour 4 sole fillets (each about 3 to 4 ounces) Coarse kosher salt Freshly ground black pepper 2 tablespoons vegetable oil or canola oil 2 tablespoons (1/4 stick) unsalted butter sauce 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces 2 tablespoons chopped fresh Italian parsley 1 tablespoon fresh lemon juice Lemon wedges Preparation 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. 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.

Classic Sole Meunière

2 servings

Ingredients

fish

  • 1/2 cup all purpose flour
  • 4 sole fillets (each about 3 to 4 ounces)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons (1/4 stick) unsalted butter

sauce

  • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges

Preparation

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.

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.




Posted 1 year ago

3 notes

food, cooking, recipes, Bon Appetite Magazine,