MEUNIERE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EASY SOLE MEUNIERE RECIPE | INA GARTEN | FOOD NETWORK



Easy Sole Meuniere Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIÈRE RECIPE - NYT COOKING



Sole Meunière Recipe - NYT Cooking image

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, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  • Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  • In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  • Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http//schema.org, Calories 291, UnsaturatedFatContent 6 grams, CarbohydrateContent 8 grams, FatContent 18 grams, FiberContent 0 grams, ProteinContent 24 grams, SaturatedFatContent 11 grams, SodiumContent 335 milligrams, SugarContent 0 grams, TransFatContent 0 grams

More about "meuniere recipe recipes"

MEUNIERE SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Meuniere Sauce recipe from Food.com.
From food.com
Total Time 15 minutes
Calories 206.1 per serving
  • Combine all ingredients and simmer 5 minutes.
See details


WHITING MEUNIERE RECIPE | ALLRECIPES
Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Seafood, Fish
Calories 456.6 calories per serving
  • Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.
See details


WHITING MEUNIERE RECIPE | ALLRECIPES
Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Seafood, Fish
Calories 456.6 calories per serving
  • Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.
See details


MEUNIERE SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Meuniere Sauce recipe from Food.com.
From food.com
Total Time 15 minutes
Calories 206.1 per serving
  • Combine all ingredients and simmer 5 minutes.
See details


TROUT MEUNIERE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 334 per serving
  • Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.
See details


CLASSIC SOLE MEUNIÈRE RECIPE | BON APPÉTIT
In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.
From bonappetit.com
Reviews 4.1
  • 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.
See details


CLASSIC SOLE MEUNIÈRE RECIPE | EPICURIOUS
If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.
From epicurious.com
Reviews 3.7
  • 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.
See details


LEMON SOLE MEUNIÈRE (HOW TO PREPARE AND COOK LEMON SOLE ...
Lemon sole meunière, with browned butter sauce and new potatoes
From faroeseseafood.com
Cuisine French/Nordic
  • Pour the browned butter sauce over the lemon sole and serve with the potatoes on the side.
See details


SEA SCALLOPS WITH SAUCE MEUNIERE RECIPE - FOOD.COM
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 325.1 per serving
  • Serve hot with a generous squeeze of fresh lemon.
See details


FISH MEUNIERE WITH CAPERS RECIPE - FOOD.COM
This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 386.4 per serving
  • To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.
See details


FISH À LA MEUNIÈRE RECIPE USES BUTTER, LEMON, AND PARSLEY
From thespruceeats.com
See details


DOVER SOLE MEUNIERE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
Preheat the oven to 400 degrees F. Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper.
From foodnetwork.com
See details


WALLEYE MEUNIERE RECIPE — RANDY'S FAVORITES
Mar 22, 2018 · Prepare the fish. Dry the fish using paper towels. Sprinkle salt and pepper on both sides. Dredge the fillets in flour until fully coated. Clarify butter for frying. Put 2 tbsp real butter in a non-stick sauce pan over medium heat. It will foam up, and then the foam will start breaking up a bit.
From randysfavorites.com
See details


JULIA CHILD'S SOLE MEUNIÈRE RECIPE | FLAVORFUL ...
Dec 18, 2015 · In a skillet on medium-high heat, pour in clarified butter and heat until just before browning. Step 4. Place filets in the pan, without overcrowding, about 3 to 4 a skillet. Brown on one side about 1 to 2 minutes, and carefully flip over to brown the other side.
From flavorfuljourneys.com
See details


A NAPA CABBAGE RECIPE THAT WILL MELT IN YOUR MOUTH ...
Apr 09, 2021 · Prepare the Melting Napa Cabbage. Preheat the oven to 350°F. Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside. In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.
From californiagrown.org
See details


SIMPLE BELGIAN FISH RECIPE - FISH À LA MEUNIÈRE | ALL THAT ...
May 18, 2017 · Season the fish with salt and pepper then gently press into the flour to coat. Shake off the excess flour. In a large non-stick pan or cast-iron skillet melt the butter over medium-high heat. When the butter begins to foam add the fish and then reduce the heat to medium. Cook the fish for 3-4 minutes on each side.
From all-thats-jas.com
See details


HOW TO MAKE THE PERFECT SOLE MEUNIÈRE - RECIPE | FOOD ...
Mar 24, 2021 · Tom Aikens takes things perhaps a touch too far by adding shallots, garlic, bay, thyme, sultanas, and lemon zest and flesh to the fish pan. Most recipes simply dip the fish in seasoned flour ...
From theguardian.com
See details