Sole Meuniere

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Sole Meuniere

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Ingredients

Fish
2 big Sole Fillet it's just great if you can get it fresh
1/2 cup Plain Flour
2 tbsp Sunflower Oil
2 tbsp Butter unsalted
to taste Kosher Salt
to taste 4 Seasons Pepper
1/2 tsp Garlic Powder
1/2 tsp Parsley dried
Beurre Noisette
3 tbsp Butter salted
2 tbsp Capers drained
2 tbsp Parsley fresh, chopped
2 tbsp Orange Juice you can use lemon if you like it

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Cuisine:

Directions

Since I moved to the Netherlands I became really curious about trying new kinds of fish, so I also became interested in easy to make fish dishes. And because I still have to wait until summer or good weather to make the BBQ one that I really want to try, I decided for a nice middle-of-the-week dinner to try something that sounded fancy but looked very easy to make: Martha Stewart’s Sole Meuniere. Of course I changed a few little things, just to adapt it to our taste, but trust me it worked like a miracle.

Everyone was crazy about it and even Daniel, who is not a big fan of fish dishes, applauded this recipe choice. The smooth meat of the Sole combines perfectly with the acidity of the capers and the sweet-sour flavour of the orange. Yes, I chose to add orange in this sauce because I don’t like the combination lemon-fish, but this is just a matter of taste. Go on with the lemon if you like it and don’t forget that the key of this recipe id the butter. Lots of it. But as I used to say, a little butter never hurt anyone!

TIPS: use a big spatula to flip the fish in the pan, because you don’t want this one to rip. It looks way more beautiful when you have a huge sole fillet on your plate. 

Serve with rice, mushrooms and parmesan. Great combination!

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Steps

1
Done

Prepare the fish. Tap it dry and season it with salt and pepper. On a plate mix the flour with the garlic and the dried parsley and dredge each fish by gently pressing with your hands.

2
Done

In a pan mix half of the butter with half of the oil and let it foam. Saute one fish at a time, 4 to 5 minutes on each side, or until light brown. Sprinkle parsley on top.

3
Done

Melt the butter in a sauce pan, over high fire. and cook until it starts to brown. Remove from heat and add chopped capers and orange/lemon juice. Swirl to combine and pour over the fish.

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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