Sole Meunière - Mushroom Soy Cream Sauce
Sole Meunière - Mushroom Soy Cream Sauce

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sole meunière - mushroom soy cream sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sole Meunière - Mushroom Soy Cream Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Sole Meunière - Mushroom Soy Cream Sauce is something which I have loved my whole life. They are nice and they look fantastic.

Tender and finger-licking dinner recipe Dover Sole a la Meunière - The Happy Foodie. This simple French dover sole dish from Rick Stein NYT Cooking: The dish that made Julia Child fall in love with French cuisine, sole meunière. Pour the cream of mushroom soup into the crock of a slow cooker.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sole meunière - mushroom soy cream sauce using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sole Meunière - Mushroom Soy Cream Sauce:
  1. Get 2 Sole
  2. Take 1/2 packet Shimeji mushrooms
  3. Get 3 Button mushrooms
  4. Prepare 1 Eggplant
  5. Take 150 ml Soy milk
  6. Prepare 1 dash Salt
  7. Take 1 dash Pepper
  8. Get 2 tbsp White wine
  9. Take 1 clove Garlic
  10. Get 1 tsp Katakuriko
  11. Prepare 1 tbsp Olive oil
  12. Prepare 1 dash Butter
  13. Make ready 1/4 Tomato
  14. Get 1 dash Italian parsley
  15. Get 1/4 Lemon

This recipe uses spring onion (scallion) instead of parsley, and the dill herb in the potatoes. Add half of the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with the remaining parsley. Heat a frying pan until hot, add the remaining butter, the spinach and three tablespoons of water and cook for two minutes, or until just wilted.

Instructions to make Sole Meunière - Mushroom Soy Cream Sauce:
  1. Fillet the sole, and pat dry with paper towels.
  2. Cut the egg plant into 1.5 cm thick and the same width as the sole fillet. Cut the shimeji into the length so that the caps stick out when wrapped with the fillet.
  3. Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly.
  4. Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes.
  5. To make the sauce. Lightly crush the garlic with a knife, julienne the onion, slice the mushrooms, and cut the shimeji into bite-size pieces.
  6. Pour the olive oil into a pot, and sauté the garlic and onion without burning.
  7. When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly.
  8. Lower the heat, and add the soy milk. Season with salt and pepper. Once you have added the soy milk, do not bring to a boil.
  9. Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible.
  10. Season the sole fillets with salt and pepper, and wrap the egg plant and shimeji from Step 3. Secure the rolled end with a toothpick, and lightly dust with plain flour.
  11. Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry.
  12. Warm up the sauce. Once the sole has cooked through, remove the toothpicks, and transfer to serving plates. Pour the sauce, garnish with tomato, parsley, and lemon, and it's done.

To serve, spoon the spinach into the middle of serving plates. Top with the fillets of sole and spoon the sauce over the top. Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour.

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