Recipe: Delicious Red Sole Meunière (My Signature Dish)

Red Sole Meunière (My Signature Dish). When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. Sole Meunière with Rice Pilaf Recipe.

Sole Meuniere is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple. (Sole à la meunière, Sogliole alla mugnaia). You can have Red Sole Meunière (My Signature Dish) using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Red Sole Meunière (My Signature Dish)

1. You need 1 of whole fish Red Sole.
2. It's 1 tbsp of Cake flour.
3. It's 10 grams of Butter.
4. Prepare 1 tbsp of Olive oil.
5. You need 1 dash of Salt and pepper.
6. You need of For the sauce:.
7. Prepare 1 tsp of Lemon juice.
8. Prepare 1 tbsp of White wine.
9. It's 1 tbsp of Heavy cream.
10. You need 1 dash of Salt and pepper.
11. You need of Side dish.
12. You need 4 of Green beans (frozen).
13. Prepare 1 of Turnip.

This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and In French, meunière refers to the miller's wife, referring to the fact that flour is used to dust the fish. This traditional French dish rose to worldwide. Sole meunière is a classic French dish and an easy inclusion in this cookbook; Julia Child, best known for introducing gourmet French cuisine to the United States, had what she considered to be a "culinary revelation" when she first tasted this dish. It's easy to see why, as the combination of mild white fish.

Red Sole Meunière (My Signature Dish) instructions

1. First prep the fish by washing well and removing the slime on the surface..
2. Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin..
3. Flip the fish over, and holding the head, peel the skin back..
4. Remove the skin from the other side. Since there's no head this time, generously salt it to reduce the slime, and use that to hold and peel back the skin..
5. Remove the guts, rinse well, and dry completely. Season with salt and pepper..
6. Dust with flour. Shake off any excess..
7. Heat butter and olive oil, then add the fish and cook over low heat..
8. Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over..
9. Boil the turnips and green beans..
10. Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste..
11. Serve the fish with the cream sauce to finish..

My friend Ben is one of those people who can cook anything without If I'm out to master a single French fish dish, I might as well start at the foundation. I'm sure I had sole meunière as a kid. My father loved sole, and I probably had a bite from his plate. Sole Meunière proves this theory wrong as it's ridiculously simple to prepare and yet it's decadently rich and flavorful. One of the biggest criticisms I hear about French food is that it's complicated.