SOLE MEUNIèRE
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. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
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, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE A LA MEUNIERE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Place the fish, gray side up, on work surface. Using a paring knife, make an incision
- Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat.
- Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
- Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
- Fillet fish and serve immediately topped with sauce.
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- 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.
- For sauce:
- 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.
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Steps:
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
SOLE à LA MEUNIèRE
As à la meunière means "in the manner of the miller's wife" in French, it's no surprise that this preparation often calls for the fish to be coated with flour before being sautéed, to promote browning.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval sauté pan (or a large sauté pan) over medium heat. Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour.
- Sauté Set the fish skin side up in the pan and sauté until golden brown underneath, about 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and sauté until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
- Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt. Sprinkle parsley over fish. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
- Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
- This recipe calls for removing the skin from one side only. Begin by snipping off the fins (see page 120). Next, make a small incision in the skin just above the tail. Hold the skin at the incision and then carefully peel back a small portion to make a flap. Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
- True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive. Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine. If you'd rather not trim the fish yourself, ask your fishmonger to do this.
- Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sautéing delicate fish such as sole.
- Wondra is a low-protein flour that has been processed so it dissolves instantly. (It is often called "instant flour" for this reason.) Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sautéed fish.
SOLE MEUNIERE
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
- Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 1 gram
EASY SOLE MEUNIERE (BAREFOOT CONTESSA)
This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Have 2 heat-proof dinner plates ready.
- Combine the flour, 1 teaspoon 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.
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