Curry Seasoned Sole Meunière. Curry Seasoned Sole Meunière It is difficult to fry sole filets without damaging the shapes as they are so tender. I decided to fry them over a high heat quickly at first. Turn over with the top side not cooked yet.

Turn over with the top side not cooked yet. Adjusting the heat is very important here. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. You can have Curry Seasoned Sole Meunière using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Curry Seasoned Sole Meunière

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

Sole - A mild white fish. Seasoning - Salt and pepper to taste. Flour - Just all purpose to help us crisp up our fish a little bit. Butter - Unsalted today as we want to control the sodium content in our dish.

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..

Sole has a light but moist texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a round fish will produce. When preparing Sole Meunière, a true Dover Sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server. If possible, buy wild Pacific sole.