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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red sole meunière (my signature dish). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred Clarified butter. Learn how to cook Sole Meuniere with this step-by-step instruction video. Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way

Red Sole Meunière (My Signature Dish) is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Red Sole Meunière (My Signature Dish) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Red Sole Meunière (My Signature Dish):
  1. Take 1 whole fish Red Sole
  2. Get 1 tbsp Cake flour
  3. Prepare 10 grams Butter
  4. Prepare 1 tbsp Olive oil
  5. Prepare 1 dash Salt and pepper
  6. Get For the sauce:
  7. Get 1 tsp Lemon juice
  8. Make ready 1 tbsp White wine
  9. Take 1 tbsp Heavy cream
  10. Take 1 dash Salt and pepper
  11. Prepare Side dish
  12. Get 4 Green beans (frozen)
  13. Prepare 1 Turnip

Sole meunière (aka sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Get Food & Wine's recipe for sole meunière from star chef Andrew Zimmern. In this classic French dish from Andrew Zimmern, a buttery sauce made with white wine, lemon juice, capers and parsley tops delicate sole fillets. In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.

Steps 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.

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. Sole Meunière is the first dish Julia Child ate upon arriving in France, starting her love affair with French cuisine.

So that is going to wrap it up with this exceptional food red sole meunière (my signature dish) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!