Sole Meunière with Rice Pilaf

Sole Meunière with Rice Pilaf might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This pescatarian recipe has 1278 calories, 31g of protein, and 91g of fat per serving. For $7.42 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Bon Appetit has 4386 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up flour, clarified butter, kosher salt, and a few other things to make it today. Overall, this recipe earns a super spoonacular score of 85%. Sole Meuniere, Sole Meunière, and Sole Meuniere are very similar to this recipe.

Servings: 4

 

Ingredients:

1 bay leaf

4 tablespoons clarified butter or ghee

Fleur de sel

1 cup all-purpose flour

2 tablespoons finely chopped fresh parsley

1/3 cup heavy cream

1½ cups jasmine rice

Kosher salt, freshly ground white pepper

¼ cup fresh lemon juice

4 skinless Dover or lemon sole fillets

2 lemons, halved

2 tablespoons olive oil

½ small onion, finely chopped

1 cup plus 4 tablespoons (2½ sticks) unsalted butter

4 tablespoons unsalted butter, cut into pieces

Equipment:

oven

sauce pan

whisk

baking pan

frying pan

Cooking instruction summary:

Preheat oven to 375. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 58 minutes. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 1520 minutes.Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 58 minutes. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 58 minutes. At this point, sauce will look broken and grainy, but it will come back together. Remove from heat and stir in lemon juice and cup water. Cut 2 Tbsp. unsalted butter into small pieces. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute. Add remaining 2 Tbsp. unsalted butter and cook a minute or so until brown. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking. Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley. Serve with rice pilaf and lemon halves alongside.

 

Step by step:


1. Preheat oven to 37

2. Heat oil in a medium ovenproof saucepan over medium.

3. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 58 minutes.

4. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes.

5. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 1520 minutes.

6. Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 58 minutes.

7. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 58 minutes. At this point, sauce will look broken and grainy, but it will come back together.

8. Remove from heat and stir in lemon juice and cup water.

9. Cut 2 Tbsp. unsalted butter into small pieces.

10. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.

11. Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.

12. Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute.

13. Add remaining 2 Tbsp. unsalted butter and cook a minute or so until brown.

14. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking.

15. Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley.

16. Serve with rice pilaf and lemon halves alongside.


Nutrition Information:

Quickview
1278k Calories
31g Protein
90g Total Fat
86g Carbs
18% Health Score
Limit These
Calories
1278k
64%

Fat
90g
140%

  Saturated Fat
52g
326%

Carbohydrates
86g
29%

  Sugar
2g
3%

Cholesterol
294mg
98%

Sodium
719mg
31%

Get Enough Of These
Protein
31g
62%

Selenium
67µg
96%

Phosphorus
584mg
58%

Manganese
1mg
51%

Vitamin C
37mg
46%

Vitamin A
2298IU
46%

Vitamin K
42µg
41%

Vitamin D
5µg
40%

Vitamin B12
2µg
35%

Vitamin E
4mg
28%

Vitamin B1
0.37mg
25%

Vitamin B3
4mg
24%

Folate
87µg
22%

Vitamin B6
0.36mg
18%

Vitamin B2
0.29mg
17%

Magnesium
64mg
16%

Iron
2mg
16%

Potassium
531mg
15%

Vitamin B5
1mg
14%

Fiber
3g
14%

Copper
0.27mg
14%

Zinc
1mg
11%

Calcium
109mg
11%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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