Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brown butter sole meunière. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Brown Butter Sole Meunière is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Brown Butter Sole Meunière is something which I have loved my whole life. They are fine and they look fantastic.
Remove from milk and pat dry. Season fillets with salt and pepper. This classic dish of fillets of Sole Meuniere from Julia Child couldn't get any simpler or more heavenly.
To begin with this recipe, we have to first prepare a few components. You can have brown butter sole meunière using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brown Butter Sole Meunière:
- Make ready 2 Sole
- Prepare 1/2 tsp Salt
- Get 1 dash Black pepper
- Get 3 tbsp Cake flour
- Prepare 15 grams Butter
- Take 3 tbsp Sake
- Make ready 1 tsp Soy sauce
- Take 1 dash Parsley
- Make ready 2 Cherry tomatoes
- Prepare 1 Asparagus
- Make ready 7 grams x 2 pieces Butter
Made as outlined using petrale sole from Pike Place Fish Market in Seattle. Added capers to butter before placing sauce over sole. Suggest this as the way to go. Credit must be given to Molly Wizenberg at Epicurious.
Instructions to make Brown Butter Sole Meunière:
- Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
- Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
- Wipe off the moisture on the surface of the sole, and dust with cake flour.
- Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
- Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
- Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
- Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.
Dover sole is meaty and succulent but with a delicate flavour. This classic French dish coats the fish in seasoned flour to protect it during cooking while the lemon and butter enhance the taste. Meunière (UK: / ˌ m ɜː n i ˈ ɛər /, US: / ˌ m ʌ n i-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour.
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