Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, red sole meunière (my signature dish). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Learn how to cook Sole Meuniere with this step-by-step instruction video. Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way
Red Sole Meunière (My Signature Dish) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Red Sole Meunière (My Signature Dish) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Red Sole Meunière (My Signature Dish):
- Prepare 1 whole fish Red Sole
- Make ready 1 tbsp Cake flour
- Get 10 grams Butter
- Get 1 tbsp Olive oil
- Take 1 dash Salt and pepper
- Make ready For the sauce:
- Make ready 1 tsp Lemon juice
- Prepare 1 tbsp White wine
- Prepare 1 tbsp Heavy cream
- Prepare 1 dash Salt and pepper
- Take Side dish
- Take 4 Green beans (frozen)
- Make ready 1 Turnip
Sole meunière (aka sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Get Food & Wine's recipe for sole meunière from star chef Andrew Zimmern. In this classic French dish from Andrew Zimmern, a buttery sauce made with white wine, lemon juice, capers and parsley tops delicate sole fillets. In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.
Instructions to make Red Sole Meunière (My Signature Dish):
- First prep the fish by washing well and removing the slime on the surface.
- Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
- Flip the fish over, and holding the head, peel the skin back.
- Remove the skin from the other side. Since there's no head this time, generously salt it to reduce the slime, and use that to hold and peel back the skin.
- Remove the guts, rinse well, and dry completely. Season with salt and pepper.
- Dust with flour. Shake off any excess.
- Heat butter and olive oil, then add the fish and cook over low heat.
- Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
- Boil the turnips and green beans.
- Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
- Serve the fish with the cream sauce to finish.
Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and And everything, everything, is better dripping with butter. Sole meunière is a simple dish. Indeed, it simply means fish prepared in the style of the miller's wife. Sole Meunière is the first dish Julia Child ate upon arriving in France, starting her love affair with French cuisine.
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