LONDON SOLE SAN FRANCISCO RECIPES
CLASSIC SOLE MEUNIÈRE RECIPE | EPICURIOUS
If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.
Provided by Molly Wizenberg
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- 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.
- 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 RECIPE | EPICURIOUS
If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.
Provided by Molly Wizenberg
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
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Showroom and Design Studio. French Sole Ltd. 61 Marylebone Lane. London. W1U 2PA. ONLINE DEPARTMENT. For Mail Order enquiries only. t: +44 (0)207 486 0021. e: [email protected].
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HOME - FRENCH SOLE
Showroom and Design Studio. French Sole Ltd. 61 Marylebone Lane. London. W1U 2PA. ONLINE DEPARTMENT. For Mail Order enquiries only. t: +44 (0)207 486 0021. e: [email protected].
From frenchsole.com
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Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants For more information please see our privacy policy.We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at [email protected]
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