EASY SOLE MEUNIERE
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
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- 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.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
CITRUS MEUNIèRE
Number Of Ingredients 5
Steps:
- Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.
MUSSELS MARINIERE
Steps:
- Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
- Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
- Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 10.3 g, Cholesterol 69.6 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 329.6 mg, Sugar 4.2 g
HOW TO MAKE SOLE MEUNIèRE
Master the dish that made Julia Child fall in love with French cuisine. Melissa Clark will show you how.
Provided by Melissa Clark
Number Of Ingredients 0
Steps:
- The French excel at exquisitely wrought and technically challenging fish dishes, like bouillabaisse and lobster Thermidor. However, they are just as enamored of simpler recipes that focus on preserving the pristine beauty of their seafood. Sole meunière is a perfect example. To prepare it, sole, a succulent, flat white fish, is pan-fried in butter until crisp-edged and tender, then served with brown butter pan sauce, a sprinkling of parsley and a wedge of lemon. (The term meunière means in the style of the miller's wife, and refers to the flour in which the fish is dredged before frying.) Except for the browning of the butter, the ingredients are kept in their most elemental form. Yet together they create a dish of incomparable harmony and depth. In its most traditional presentation, sole meunière is made with the whole fish, then filleted tableside. You can still find it served that way at old-school French restaurants all over the world. But for the most part, home cooks use sole fillets, which makes the process faster and easier - and only slightly less flavorful and juicy than when the fish is cooked on the bone. Unlike a lot of classic French cuisine, sole meunière requires almost no advance preparation and very little time at the stove. It is one of the quickest ways to get to dinner, and you probably already have flour, salt, pepper, butter and lemon on hand. All you need is a beautiful piece of fish. That fish does not have be Dover sole, especially given that in recent years, its sustainability has become an issue (not to mention the fact that it is very expensive). Other flat, white, flaky fish will cook up nearly as well, and will taste delightful when pan-fried and smothered in brown butter. After all, there are very few things that wouldn't.
- With over 100 cataloged preparations, sole is one of the most esteemed fish in French cuisine, and sole meunière is the signature dish. It is the plainness of the recipe that makes it seem at once universal and utterly French. Almost all coastal cultures have some version of lightly fried fish, but only in France is it smothered in brown butter. Little is known about how sole meunière came to be, though we do know that for at least the past century it's been a specialty of Normandy. "Le Guide Culinaire," by Auguste Escoffier, which was first published in 1903, lists several variations of the dish, including sole meunière with eggplant, with grapes, with cucumbers and with various kinds of mushrooms. However, it is likely that the dish is much older, since it is so very basic. Sole meunière has long been an extravagance, a costly fixture on the menus of many fine French restaurants. That is because it is traditionally made with Dover sole, a flat fish with delicate and buttery white meat, which separates easily from the bones. It is that combination of simplicity and luxury that makes it compelling. Elaborate adornments are not necessary, as was made clear in an edition of "Larousse Gastronomique" from the early 20th century: "Sometimes the serving of fish cooked à la meunière is decorated with slices, or half-slices, of lemon, rounds of radish, cutout pieces of beetroot and sprigs of parsley. This kind of ornament is quite useless and not at all in keeping with the recipe." Today most French cooks would agree that you need nothing more on top of your buttery sole than a lemon wedge and a hint of parsley. That is the easiest lesson you can learn from French cooking: When you have perfect ingredients, less is more. Above, "Pleuronectes Solea, the Sole."
- Skillet Use a 12-inch skillet, which should be large enough to fit the length of your fish. A heavy-duty nonstick or well-seasoned cast-iron pan will help keep the fillets from sticking, making them easier to flip and keep whole. But a stainless steel pan is fine if you're careful when flipping.Spatula A tapered fish spatula makes flipping delicate fillets a bit easier, but any spatula will work.Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best nonstick pans and spatulas.
- 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. The fish is pan-fried in clarified butter, which can take on heat without browning; a recipe is below.
- Clear, golden clarified butter can withstand heat without burning for a longer period and at a higher temperature, making it ideal for pan-frying. When you make it, you are essentially removing the water content and white milk solids from the butter. The process is simple and takes just a few minutes.
- Sole meunière is the kind of recipe that moves quickly once you start cooking, so it's best to give it your full attention. Have the ingredients ready before you begin.• Use good butter: European-style butter with a high fat content (at least 82 percent) works best here because it contains less moisture than regular butter. • If you don't want to clarify your butter, use a combination of oil and regular butter instead. You will end up with a more neutral and less buttery flavor, but the recipe will still work. (If you decide not to clarify, then it is especially important to use that high-fat, European-style butter.) Or you could use ghee, which is basically clarified butter in which the milk solids have been allowed to brown before being removed. It has a lightly caramelized, nutty flavor. • Patting the fish dry before dredging helps the flour cling evenly to the fillet, rather than clump in the damp spots. • Season the fish itself rather than seasoning the flour. This gives you more precision and control over the seasoning.• In a classic sole meunière, white pepper is used partly for aesthetics. If you want to use black pepper, that's fine. • Keep an eye on the fish: When it has finishing cooking, it should be opaque, tender and not too firm. Plunge your fork into the thickest part of the fillet. There should be no resistance. That's how you will know it's done. • Set your oven to its lowest temperature, and use it to keep the first round of fish warm. This is an easy way to make sure dinner comes to the table at the right temperature. Placing the just-cooked fish on a warm plate before it goes into the oven helps, too.
- Sole meunière is the most basic of dishes to prepare, which makes it easy to swap the fish or augment the seasonings to suit your taste. You don't need Dover sole to make this dish delectable. Instead, look for local, sustainable, flaky, mild white-fleshed fillets with a mild flavor. Other varieties of sole (including winter sole and lemon sole), halibut and flounder will work well. Or try scrod, cod, hake, trout, salmon, bass, swordfish, sardines or blackfish. Add a pinch or two of minced sturdy herbs like rosemary, thyme or savory, or ground spices such as cumin, coriander, paprika or curry powder, to the brown butter as it's simmering. If you want to make the dish more substantial, add cooked vegetables to the pan with the butter. Diced sautéed cucumber, shallot or onion, wilted spinach, grated zucchini, cubed eggplant or mushrooms would all do nicely. For a slightly more elaborate garnish that won't overwhelm the flavors of the dish, substitute other soft, leafy herbs for the parsley. Basil, tarragon, coriander and chives are good candidates. Other citrus, such as Meyer lemon, lime, grapefruit or sour orange wedges, can stand in for the usual lemon.
- Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
- All Chapters
- Ratatouille
SOLE MEUNIèRE WITH BLOOD ORANGE & CRISPY CAPERS
Marvel at the combination of delicate white fish with caramelised citrus flavours and sharp capers. A great dish for entertaining
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the capers and fry until puffed and crisp, about 2 mins. Transfer with a slotted spoon to a plate covered with kitchen paper.
- Zest the orange and set aside. Cut it in half and place, cut-side down, in the hot oil. Caramelise for 3-5 mins, then set aside. Wipe the pan out with kitchen paper. Put the flour on a plate and season. Dust the fish fillets lightly in the seasoned flour. Heat the remaining oil over a high heat. Add the fillets, turn the heat down slightly, then cook for 1-2 mins each side. Transfer to a plate and keep warm.
- Add the butter to the pan, along with the blood orange zest. Once melted, squeeze the juice of one of the orange halves into the pan, along with a squeeze of lemon juice, the chilli flakes and thyme. Whisk to combine, taste, then add more orange juice if you think it needs it. Add the capers back to the pan, followed by the fish fillets, basting them briefly in the butter. Divide between two plates and spoon over any excess butter. Serve with wilted spinach.
Nutrition Facts : Calories 511 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
MEUNIERE SAUCE
Make and share this Meuniere Sauce recipe from Food.com.
Provided by kimbearly
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and simmer 5 minutes.
Nutrition Facts : Calories 206.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 301.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.3
SALMON MEUNIERE
A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g
More about "citrus meunière recipes"
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
JULIA CHILD'S SOLE MEUNIèRE RECIPE | FLAVORFUL JOURNEYS
From flavorfuljourneys.com
SOLE MEUNIèRE WITH RICE PILAF RECIPE | BON APPéTIT
From bonappetit.com
CITRUS-GLAZED HALIBUT RECIPE FROM H-E-B
From heb.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN MEUNIèRE (CHICKEN WITH LEMON-BUTTER SAUCE)
From monpetitfour.com
4.6/5 (7)Total Time 15 minsCategory Main CourseCalories 416 per serving
FLOUNDER MEUNIèRE - COLEY COOKS
From coleycooks.com
PECAN-CRUSTED FISH WITH CITRUS MEUNIERE - PLAIN.RECIPES
From plain.recipes
FISH à LA MEUNIèRE RECIPE USES BUTTER, LEMON, AND PARSLEY
From thespruceeats.com
PECAN CRUSTED TROUT WITH CITRUS MEUNIERE
From gatherfoodstudio.wixsite.com
BEST DOVER SOLE MEUNIERE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SNAPPER MEUNIERE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
TROUT MEUNIERE - WHOLE FISH RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
MEUNIèRE | RECIPES WIKI | FANDOM
From recipes.fandom.com
WE TRIED SOLE MEUNIERE, THE DISH THAT SPARKED JULIA …
From tasteofhome.com
PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST SOLE MEUNIERE 2 RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SOLE MEUNIERE JULIA CHILD - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
DELIGHTFUL MEUNIERE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
21 BEST RAINBOW TROUT RECIPES - COOKINGCHEW.COM
From cookingchew.com
A DELICIOUS FRENCH CLASSIC SALMON MEUNIERE RECIPE
From coriandercorner.com
SALMON MEUNIèRE RECIPE ON FOOD52 | SALMON
From headtopics.com
HOW TO MAKE THE PERFECT SOLE MEUNIèRE - RECIPE
From theguardian.com
MEUNIERE SAUCE RECIPE | COOKSTR.COM
From cookstr.com
SOLE à LA MEUNIèRE WITH CAPERS AND LEMON | RECIPE | KITCHEN STORIES
From kitchenstories.com
LEMON SOLE MEUNIèRE (HOW TO PREPARE AND COOK LEMON SOLE) | RECIPE
From faroeseseafood.com
FISH MEUNIèRE WITH CAPERS AND LEMON RECIPE | ALTON BROWN
From altonbrown.com
SALMON MEUNIèRE RECIPE ON FOOD52 | RECIPE | SALMON MEUNIERE …
From pinterest.com
RECIPE FOR MEUNIERE SAUCE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SALMON MEUNIERE | EASY HEALTHY SALMON RECIPE
From wellplated.com
FILLETS OF SOLE MEUNIèRE | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC SOLE MEUNIèRE - LIMONEIRA
From limoneira.com
COOKING FISH à LA MEUNIèRE - HOW-TO - FINECOOKING
From finecooking.com
FISH IN BUTTER SAUCE (FISH MEUNIèRE) - CHAMPAGNE TASTES®
From champagne-tastes.com
SOLE MEUNIèRE - MON PETIT FOUR®
From monpetitfour.com
TILAPIA MEUNIèRE WITH LIME - ALISON'S WONDERLAND RECIPES
From wonderlandrecipes.com
CREOLE MEUNIERE SAUCE - SEAFOOD RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
SOLE MEUNIèRE FROM THE INCOMPARABLE JULIA CHILD
From theculinarytravelguide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love