Curry Seasoned Sole Meunière. And this sole meunière recipe is no exception. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below). Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is dredged in flour.

Seasoning - Salt and pepper to taste. Recette Sole meuniere : découvrez les ingrédients, ustensiles et étapes de préparation. Déglacer avec le jus du citron, le beurre forme alors de grosses bulles c'est cela la bonne meunière. You can have Curry Seasoned Sole Meunière using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Curry Seasoned Sole Meunière

You need 600 grams of Sole filets.
You need 1 of Salt and pepper.
Prepare 1 tsp of Curry powder.
You need 1 tbsp of Plain flour.
You need 1 tbsp of Katakuriko.
It's 20 grams of Butter.
You need 1 tbsp of Olive oil.

Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley. 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 Sole meunière has long been an extravagance, a costly fixture on the menus of many fine French restaurants. In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.

Curry Seasoned Sole Meunière instructions

Lay the sole fillets on a dish. Sprinkle salt and pepper on both sides of the fillets..
Place 1/2 teaspoon of curry powder on the palm of your hand. Take a pinch with your other hand and sprinkle over evenly on the filets. To make it even, spread the powder with your finger. Repeat the same process on the other sides..
Sprinkle 1/2 tablespoon each of flour and katakuriko. Spread evenly on the surface..
Repeat the same on the other sides..
Heat the butter and olive oil in a frying pan. Once the frying pan is hot enough, arrange the sole fillets..
Fry over a high heat for 2-3 minutes until the bottom sides are crispy. Turn over, ensuring that the filets are not damaged..
Turn the heat to medium and continue to cook for a further 3-4 minutes. (The cooking time depends on the thickness of the filets.).
Transfer the filets onto a serving dish carefully..

Serve on a warm plate with a slice of lemon. For a traditional sole meunière you could also spoon some of the buttery pan juices over the fish. - Cuire la sole dans une poêle avec un gros morceau de beurre à feu assez vif au début (deux minutes de chaque coté) - Préparer la sauce curry avec l'échalote hachée dans une petite casserole et le verre de vin blanc - Lorsque le vin est à moitié évaporé, ajouter deux grosses cuillères de crème fraîche. (Sole à la meunière, Sogliole alla mugnaia). This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and pan-fried When the fish is ready, lemon juice is added to the pan and cooked shortly until all of the flavors are combined. The fish is typically seasoned with. This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour.