SOLE MEUNIERE RECIPES

Name: Sole Meunière
Total time: 20 min
Yield: 6 servings
Cuisine: french
Ingredients: 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

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

Ingredients

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

CLASSIC SOLE MEUNIèRE RECIPE | EPICURIOUS

Classic Sole Meunière Recipe | Epicurious image

If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.

Provided by Molly Wizenberg

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

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
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

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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SOLE MEUNIèRE RECIPE | BBC GOOD FOOD

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
From bbcgoodfood.com
Total Time 12 minutes
Category Dinner, Supper
Cuisine French
Calories 501 calories per serving

Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

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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.

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Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.

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DOVER SOLE A LA MEUNIèRE - THE HAPPY FOODIE

This simple French dover sole dish from Rick Stein makes a perfect dinner party main course, or a light and comforting supper.
From thehappyfoodie.co.uk
Cuisine French

Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.

Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish.

Remove the bones as described in my Rick Stein’s Fish & Shellfish video skills guide.

Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning. Pour some of this beurre noisette over each fish and serve with the lemon wedges.

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Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

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DOVER SOLE A LA MEUNIèRE - THE HAPPY FOODIE

This simple French dover sole dish from Rick Stein makes a perfect dinner party main course, or a light and comforting supper.
From thehappyfoodie.co.uk
Cuisine French

Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.

Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish.

Remove the bones as described in my Rick Stein’s Fish & Shellfish video skills guide.

Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning. Pour some of this beurre noisette over each fish and serve with the lemon wedges.

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Calories 845 per serving

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