SOLE FRANCESE
Make and share this Sole Francese recipe from Food.com.
Provided by Hugce
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Heat olive oil and butter in non stick skillet over medium high heat.
- Dredge sole in flour.
- Mix eggs, parmesan and salt.
- Dip floured sole into egg batter and place in hot pan.
- Cook sole in batches being careful not to crowd in pan.
- Cook until nicely browned (1 1/2 minutes per side).
- Remove to oven safe platter and keep warm in oven.
- Repeat adding more oil and butter to pan as needed until all are cooked.
- When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
- Place sauce over sole and cut up lemon and sprinkle over sole.
SOLE FRANCAISE
I have loved this dish since forever and I just recently found a wonderful version of it. I tweaked it a bit, and here it is!!
Provided by Shjya Instance
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Dust the fish with the flour.
- Dip the fish in the egg.
- Saute in the oil until golden on each side; drain excess oil.
- Add butter, white wine, lemon juice, and salt and pepper to taste.
- Simmer uncovered until liquid is reduced to half, about 5 minutes.
- Serve immediately.
- (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).
Nutrition Facts : Calories 716.2, Fat 47.2, SaturatedFat 16.2, Cholesterol 334, Sodium 898.5, Carbohydrate 27.3, Fiber 0.9, Sugar 1.4, Protein 38
FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA
Steps:
- Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
- While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
- While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
- When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
- Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.
LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
Steps:
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
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 MEUNIERE
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
- Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
- Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
- Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.
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 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 WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
- Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
- Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g
More about "sole francese recipes"
FILLET OF SOLE FRANCESE | THE LITERATE CHEF
From theliteratechef.com
Estimated Reading Time 1 min
SOLE FRANCESE - CINDY'S TABLE AND PALEO RECIPE BOOK
From cindystable.com
Ratings 14Total Time 1 hr 39 minsCategory PaleoCalories 1845 per serving
FRANCESE SAUCE RECIPE - 825 MAIN PRODUCTS
From 825mainproducts.com
HOW TO MAKE SOLE MEUNIèRE WITH CHEF LUDO LEFEBVRE - YOUTUBE
From youtube.com
THE BEST VEAL FRANCAISE RECIPE PLUS A LITTLE HISTORY ABOUT THE DISH
From reluctantgourmet.com
10 BEST SOLE FISH RECIPES | YUMMLY
From yummly.com
SOLE FRANCAISE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SOLE FRANCESE - PESCATARIAN RECIPES
From fooddiez.com
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
SOLE FRANCAISE | READ & BE WELL | CANYON RANCH
From canyonranch.com
EASY SOLE RECIPES | FOOD & WINE
From foodandwine.com
10 BEST SOLE FISH FILLET RECIPES | YUMMLY
From yummly.com
BAKED SOLE FILLET RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
RACHAEL'S FISH FRANCESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SOLE FRANCESE RECIPE | YUMMLY | RECIPE | RECIPES, SOLE FRANCAISE …
From pinterest.ca
FILET OF SOLE FRANCAISE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SOLE FRANCAISE RECIPE - FOOD NEWS
From foodnewsnews.com
SOLE FRANCAISE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEF DAN'S SOLE FRANCAISE - YOUTUBE
From youtube.com
SOLE PICCATA - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
FILET OF SOLE FRANCESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOLE RECIPES | ALLRECIPES
From allrecipes.com
FILET OF SOLE AND SHRIMP FRANCESE - WE OLIVE
From weolive.com
SOLE FRANCAISE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FILET OF SOLE FRANCAISE RECIPES - TUTDEMY.COM
From tutdemy.com
SOLE FRANCESE RECIPE - FOOD NEWS
From foodnewsnews.com
FILLET OF SOLE FRANCESE
From pinterest.com
THE MOST DELISH FISH: FISH FRANCAISE — CHEF DENISE
From chefdenise.com
SOLE FRANCESE RECIPE - FOOD.COM
From pinterest.com
JULIA CHILD'S FILET OF SOLE - FRAMED COOKS
From framedcooks.com
FILLET OF SOLE FRANCESE | FILET RECIPES, FISH FRANCESE RECIPE, SOLE …
From pinterest.ca
LA CUCINA DELLA PRIMA DONNA: FILET OF SOLE AND SHRIMP FRANCESE
From lacucinaprimadona.blogspot.com
CHICKEN FRANCESE - DINNER AT THE ZOO
From dinneratthezoo.com
BAREFOOT CONTESSA'S EASY SOLE MEUNIERE - EVERYDAY COOKING …
From everydaycookingadventures.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #easy #fish #dietary #low-carb #low-in-something #saltwater-fish #sole-and-flounder
You'll also love