Fillet Of Sole Normandie Recipes

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

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.

PAN-SAUTEED SOLE

Steps:

• Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

SOLE NORMANDE

Steps:

• In a small saucepan, bring the fish stock and wine to a boil; reduce heat to very low and keep stock warm.
• Pre-heat oven to 425 degrees.
• Make beurre manie by combining the flour and butter together till smooth (if you choose, you may make larger amounts and keep beurre manie on hand in the fridge or freezer).
• Sprinkle the shallots over the bottom of a large non-reactive baking dish.
• Roll the fillets and place the six of them, equally spaced, in the dish.
• Sprinkle with salt and pepper.
• Distribute the mussels, mushrooms, shrimp and scallops around the fillets, and pour the stock/wine combination over all.
• Bake for about 15 minutes, until the fish becomes white and flakey and the mussels open.
• Remove the fish to a warm serving platter.
• Arrange the mushrooms, shrimp, scallops and mussels on the platter, discarding any unopened mussels.
• Cover and keep warm.
• Meanwhile, strain the liquid from the baking dish into the small saucepan (straining is important, bring to a boil, and cook over medium heat for about five minutes.
• Reduce heat and whisk in two tablespoons of beurre manie until smooth.
• Simmer the sauce for 9 to 10 minutes.
• Mix the creme fraiche with the egg yolks and, removing the sauce from the heat, add the yolk mixture to the sauce, whisking all the while.
• Return to the stove and simmer over medium heat, whisking constantly for 4 to 5 minutes until the eggs have thickened the sauce--do NOT boil.
• Pour sauce over filets and serve.
• Note: If you do not have or care to make fish stock, you may substitute strained unsalted clam juice or chicken stock, unsalted.
• Note 2: If you have insufficient liquid for your sauce, add white wine and stock or wine and water to the strained liquid.

FILLET OF SOLE NORMANDIE

Steps:

• Peel, core and cut apples into rings; fry lightly in 1 ounce of the butter, and then drain.
• Coat fish with seasoned flour.
• Add the remaining butter to pan and fry the fillets for 5 minutes on each side.
• Arrange on a warmed serving dish, garnish with apple rings and keep hot.
• Add the bay leaf, clove and remaining flour to the pan and stir well.
• Gradually add the cider and lemon juice and bring to boil, stirring all the time.
• Strain the sauce over fish and serve at once.

BREADED FILLETS OF SOLE

Steps:

• Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
• Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
• Put the flour in a flat dish and toss the fillets in it. Shake off excess.
• Put bread crumbs in a flat dish.
• Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
• Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
• Pour off the oil from the skillet and wipe it out with paper towels.
• Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

FILLET OF SOLE MEUNIèRE

Steps:

• Put the flour in a shallow dish. Season the fish with salt to taste. Dredge the fillets lightly in the flour, shaking off any excess.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them generously with cooking spray, and add 2 fillets to each pan. Cook until the fish is golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter; tent it with foil to keep the fish warm.
• Raise the heat under the sauté pans to high. Add the spinach to one sauté pan, and wipe the other one out with a paper towel. Season the spinach with salt, and cook, stirring often, until the spinach has wilted, about 3 minutes. Spoon the spinach next to the sole on the platter.
• While the spinach is cooking, when the other pan is very hot, add the butter to it. Cook the butter, swirling the pan occasionally, until it is has browned and smells nutty, about 3 minutes.
• While the butter is browning, place the cornstarch in a small bowl, and whisk in the lemon juice and chicken broth. When the butter is ready, whisk the chicken broth mixture into the pan. Simmer the sauce, stirring constantly, until it has thickened, about 2 minutes.
• Season the sauce with salt and pepper to taste; stir in the parsley. Pour the sauce over the fish, and serve.
• Fat: 44.8g (before), 10.7g (after)
• Calories: 640 (before), 259 (after)
• Protein: 26g
• Carbohydrates: 16g
• Cholesterol: 78mg
• Fiber: 4g
• Sodium: 512mg