Red Sole Meunière (My Signature Dish)
Red Sole Meunière (My Signature Dish)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, red sole meunière (my signature dish). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

First prep the fish by washing well and removing the slime on the surface. Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter. She declared her first bite "a morsel of perfection.".

Red Sole Meunière (My Signature Dish) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Red Sole Meunière (My Signature Dish) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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):
  1. Make ready 1 whole fish Red Sole
  2. Get 1 tbsp Cake flour
  3. Make ready 10 grams Butter
  4. Take 1 tbsp Olive oil
  5. Make ready 1 dash Salt and pepper
  6. Take For the sauce:
  7. Make ready 1 tsp Lemon juice
  8. Take 1 tbsp White wine
  9. Take 1 tbsp Heavy cream
  10. Prepare 1 dash Salt and pepper
  11. Make ready Side dish
  12. Prepare 4 Green beans (frozen)
  13. Get 1 Turnip

Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and And everything, everything, is better dripping with butter. Sole meunière is a simple dish. Indeed, it simply means fish prepared in the style of the miller's wife.

Instructions to make Red Sole Meunière (My Signature Dish):
  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.

Learn how to cook Sole Meuniere with this step-by-step instruction video. Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way 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. Check the fish for small bones and pull any out with tweezers.

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