Recipe: Tasty Easy! Sole Meunière with Refreshing Lemon Sauce

Easy! Sole Meunière with Refreshing Lemon Sauce. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. Sole filets coated with flour and drizzled with brown butter sauce, minced parsley, and fresh lemon juice make a chic, delicious dinner.

Beurre Meunière (meuniere sauce) is basically a brown butter sauce used for fish (typically sole or trout). It consists of browned butter, lemon juice, and I have some problems with the classic Sole Meunière recipe. The technique of dredging the sole in flour (lemon sole would also work just as fine) and cooking it gently in oil and butter is called 'à la meunière' in French The quick sauce made of butter, lemon, capers, and parsley is made in the same pan to soak up the flavour of the fish." Difficulty. You can have Easy! Sole Meunière with Refreshing Lemon Sauce using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy! Sole Meunière with Refreshing Lemon Sauce

1. You need 2 of filets Sole.
2. Prepare 1 of Salt and pepper.
3. Prepare 1 of Cake flour.
4. You need 1 tbsp of Olive oil.
5. You need 10 grams of Butter.
6. Prepare 4 tbsp of ※ Lemon juice.
7. Prepare 40 grams of ※ Butter.
8. It's 1 of Side vegetables (I used baby leaf lettuce).

This sole meunière is the perfect example of that. A light dredge in flour, then the fish is off to a pan of brown butter to become succulent and moist beyond belief. This easy fish recipe is then finished off with a drizzle of lemon butter sauce and a garnish of parsley. Sole meunière is a perfect example.

Easy! Sole Meunière with Refreshing Lemon Sauce step by step

1. Wash the sole and dry off the excess moisture. Season both sides with salt and pepper and then coat generously in flour..
2. Heat a frying pan and add the olive oil and butter. Once the butter has melted, pan-fry Step 1, skin side down on medium heat. When the edges have browned, flip over..
3. Once both sides have crisply browned, arrange on a plate..
4. Without washing the frying pan, add the ※ butter. When the butter has melted, add the ※ lemon juice and bring it to a boil. Pour over the sole..
5. If you use a lot of sauce, the refreshing taste will remain until the very last bite..

To prepare it, sole, a succulent, flat white fish, is pan-fried in butter until crisp-edged and tender, then served with brown butter pan sauce, a sprinkling of parsley and a wedge of lemon. (The term meunière means in the style of the miller's wife, and refers to the. Lemony Sole with Capers & Croutons in Brown Butter Sauce. (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 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. Get Food & Wine's recipe for sole meunière from star chef Andrew Zimmern.