Brown Butter Sole Meunière
Brown Butter Sole Meunière

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brown butter sole meunière. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Brown Butter Sole Meunière is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Brown Butter Sole Meunière is something that I’ve loved my entire life.

Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Sole Meunière is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook brown butter sole meunière using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brown Butter Sole Meunière:
  1. Get 2 Sole
  2. Prepare 1/2 tsp Salt
  3. Get 1 dash Black pepper
  4. Prepare 3 tbsp Cake flour
  5. Prepare 15 grams Butter
  6. Take 3 tbsp Sake
  7. Take 1 tsp Soy sauce
  8. Prepare 1 dash Parsley
  9. Get 2 Cherry tomatoes
  10. Take 1 Asparagus
  11. Get 7 grams x 2 pieces Butter

The perfect sole meunière is golden brown, which is a result of a harmonious balance between the brown butter and the lemon. It's a fast and simple dish and characteristic of classic bistro cooking.-Keith McNally, Riad Nasr and Lee Hanson. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Add the brown shrimps, gentleman's relish and lemon juice and bring to a simmer.

Instructions to make Brown Butter Sole Meunière:
  1. Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
  2. Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
  3. Wipe off the moisture on the surface of the sole, and dust with cake flour.
  4. Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
  5. Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
  6. Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
  7. Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.

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" refers to both a method of fish preparation - dredging in flour and pan-frying - and the accompanying brown butter sauce featuring parsley, lemon, and capers. Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing.

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