Reviews        Add Rating & Review       

Back to Sole Meuniere All Reviews for Sole Meuniere - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Sole Meuniere Recipe Summary prep: 40 mins total: 1 hr Servings: 2

Ingredients Sole 2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned Coarse salt and freshly ground pepper 1/3 cup all-purpose flour 2 tablespoons safflower oil 2 tablespoons unsalted butter Beurre Noisette 2 tablespoons chopped fresh flat-leaf parsley 2 to 3 tablespoons unsalted butter 1 tablespoon capers, drained 1 tablespoon fresh lemon juice

Gallery Sole Meuniere

Recipe Summary prep: 40 mins total: 1 hr Servings: 2

Sole Meuniere     

Sole Meuniere

Sole Meuniere

Recipe Summary prep: 40 mins total: 1 hr Servings: 2

Recipe Summary

prep: 40 mins total: 1 hr

Servings: 2

prep: 40 mins

total: 1 hr

prep:

40 mins

total:

1 hr

Servings: 2

2

Ingredients

Ingredients

  • 2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned Coarse salt and freshly ground pepper 1/3 cup all-purpose flour 2 tablespoons safflower oil 2 tablespoons unsalted butter

  • 2 tablespoons chopped fresh flat-leaf parsley 2 to 3 tablespoons unsalted butter 1 tablespoon capers, drained 1 tablespoon fresh lemon juice

Directions

Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.

Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.

Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.

Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.

Reviews

 Add Rating & Review     

Reviews

Add Rating & Review    

Add Rating & Review

All Reviews for Sole Meuniere

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sole Meuniere

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest