Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red sole meunière (my signature dish). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Red Sole Meunière (My Signature Dish) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Red Sole Meunière (My Signature Dish) is something that I’ve loved my entire life.
The weekend usually brings along the farmers market in my city. Every Saturday the city center is filled with stands with fresh produce from Sole is one of my go-to fish. Most people like salmon, but I prefer the light and flaky feel of a simple sole.
To get started with this recipe, we have to first prepare a few components. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Red Sole Meunière (My Signature Dish):
- Take 1 whole fish Red Sole
- Get 1 tbsp Cake flour
- Get 10 grams Butter
- Prepare 1 tbsp Olive oil
- Get 1 dash Salt and pepper
- Take For the sauce:
- Prepare 1 tsp Lemon juice
- Make ready 1 tbsp White wine
- Make ready 1 tbsp Heavy cream
- Prepare 1 dash Salt and pepper
- Prepare Side dish
- Take 4 Green beans (frozen)
- Prepare 1 Turnip
THE RECIPE : Classic Sole Meunière. 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.
Steps to make Red Sole Meunière (My Signature Dish):
- First prep the fish by washing well and removing the slime on the surface.
- Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
- Flip the fish over, and holding the head, peel the skin back.
- 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.
- Remove the guts, rinse well, and dry completely. Season with salt and pepper.
- Dust with flour. Shake off any excess.
- Heat butter and olive oil, then add the fish and cook over low heat.
- Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
- Boil the turnips and green beans.
- Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
- Serve the fish with the cream sauce to finish.
Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. My market didn't have any good sole so they suggested Onaga fillets. They were probably too thick as the fish burned and wasn't completely cooked inside. 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, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley.
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