Sole Meunière
Sole Meunière is a main course that serves 4. For $18.72 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 114g of protein, 35g of fat, and a total of 849 calories. It is a good option if you're following a pescatarian diet. A mixture of butter, sea-salt, sole, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Nourished Kitchen. 300 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is excellent. Try Sole Meuniere, Sole Meunière, and Sole à La Meunière for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 4 minutes
Ingredients:
about 6 tablespoons butter or ghee , divided
about 1/2 to 3/4 cup fresh curly parsley, minced
1/2 cup flour, any will do, but I prefer sprouted flour or nut flour
juice and zest of three lemons
additional lemon, to serve
unrefined sea salt and freshly cracked pepper, to taste
4 filets of Dover sole, about 4 ounces each
Equipment:
frying pan
whisk
Cooking instruction summary:
Dredge the filets in flour until well-coated.Heat 4 tablespoons butter or ghee in a cast iron skillet over a medium flame until the butter begins to foam and brown (this foaming process will not occur if youre using ghee or clarified butter).Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes.Remove the fish from the skillet and plate them.Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute.Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges.
Step by step:
1. Dredge the filets in flour until well-coated.
2. Heat 4 tablespoons butter or ghee in a cast iron skillet over a medium flame until the butter begins to foam and brown (this foaming process will not occur if youre using ghee or clarified butter).Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes.
3. Remove the fish from the skillet and plate them.
4. Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute.
5. Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges.
Nutrition Information:
covered percent of daily need
