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
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F.
- Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
- When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
- Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
- Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
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
SOLE MEUNIERE PAUL BOCUSE
This is such a classic. Although I do sometimes like some of the contemporary mismatch of flavors, stronger Southeast Asian flavors, etc, my preference is simpler flavors done right. It's hard to beat sole meuniere when it is perfectly cooked and presented. I will always take this over recipes that tend to hide the taste of fish by over saucing and over cooking.
Provided by Rinshinomori
Categories European
Time 8m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season sole with salt, pepper and few drops of olive oil; then roll in flour.
- Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
- As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
- After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
- Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
- Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
- Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
- When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
- Bon Appetit!
Nutrition Facts : Calories 531.7, Fat 41, SaturatedFat 21.6, Cholesterol 179.3, Sodium 167.7, Carbohydrate 5.9, Fiber 2.6, Protein 38.4
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.
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
JULIA'S SOLE MEUNIERE
Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone.
Provided by Sageca
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper and turn in flour, shaking off excess.
- -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
- -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
- -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 8.8, Cholesterol 177.2, Sodium 1613.1, Carbohydrate 3.7, Fiber 0.5, Sugar 0.1, Protein 41.3
SOLE MEUNIERE
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the milk and Tabasco sauce. Place the flour in a shallow dish and season with 2 teaspoons of salt and pepper to taste. Melt the butter in a large nonstick skillet over medium heat. Dip the sole in the milk and then coat on both sides with the flour mixture.
- Saute the fish until just cooked through, about 3 minutes per side. Carefully remove from the skillet with a spatula and place 1 fillet on each of 4 plates. Lower the heat, add the lemon juice to the skillet and stir just to scrape up any browned bits in the skillet. Spoon over the fish, season with salt and pepper to taste and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 2 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
More about "sole meuniere paul bocuse recipes"
RECETTES DE PAUL BOCUSE : THE BEST RECIPES BY PAUL BOCUSE
From allmychefs.com
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC SOLE MEUNIéRE - KARISTA BENNETT
From karistabennett.com
SOLE MEUNIERE
From pinterest.co.uk
SOLE MEUNIERE
From pinterest.com
SOLE MEUNIERE PAUL BOCUSE RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.co.uk
RECIPE SOLE MEUNIèRE (DOVER SOLE) - BLOG
From ghadarco.com
SOLE MEUNIERE PAUL BOCUSE RECIPE - FOOD.COM | RECIPE
From pinterest.ca
WORLD BEST SEA FOOD RECIPES: SOLE MEUNIERE PAUL BOCUSE
From fishofsea.blogspot.com
SOLE MEUNIERE PAUL BOCUSE - GLUTEN FREE RECIPES
From fooddiez.com
SOLE MEUNIERE PAUL BOCUSE (KITCHENPC)
From kitchenpc.com
SOLE MEUNIERE - PLAIN.RECIPES
From plain.recipes
SOLE MEUNIèRE - FOOD RECIPES
From recipes.studio
BOCUSE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOLE MEUNIERE PAUL BOCUSE - PLAIN.RECIPES
From plain.recipes
HOW TO MAKE THE PERFECT SOLE MEUNIèRE - RECIPE - THE GUARDIAN
From theguardian.com
SOLE MEUNIèRE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOLE MEUNIèRE WITH FLOUNDER RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SOLE MEUNIèRE WITH CHEF LUDO LEFEBVRE - YOUTUBE
From youtube.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SEARCH FOR RECIPES ADVANCED SEARCH
SOLE MEUNIèRE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOLE MEUNIERE - REALRECIPESFR.COM
From realrecipesfr.com
COOKING WITH BOCUSE - MOMENTS PARFAITS
From momentsparfaits.com
RECIPES FOR SOLE MEUNIERE - COOKTIME24.COM
From cooktime24.com
PAUL BOCUSE RECIPES - IN.PINTEREST.COM
From in.pinterest.com
SOLE MEUNIERE PAUL BOCUSE RECIPE - FOOD.COM
From pinterest.fr
HOW TO MAKE THE PERFECT SOLE MEUNIèRE - RECIPE
SOLE MEUNIERE WITH RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
100 CHEF: PAUL BOCUSE IDEAS | RECIPES, CHEF, FOOD
From pinterest.com.mx
SOLE MEUNIERE
From pinterest.ca
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