Sole Meunière with a Lemon Butter Sauce
Sole Meunière with a Lemon Butter Sauce

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sole meunière with a lemon butter sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

There are few dishes greater for a fish lover than sauteed sole fish with lemon butter sauce. Julia Child's sole meunière was a rich and decadent dish. Partly because of the butter, but also because Julia Child made this classic French dish famous with her Sole Meunière.

Sole Meunière with a Lemon Butter Sauce is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Sole Meunière with a Lemon Butter Sauce is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have sole meunière with a lemon butter sauce using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sole Meunière with a Lemon Butter Sauce:
  1. Make ready 2 filets Sole (remove the skin)
  2. Take 1 Krazy Salt
  3. Prepare 1 dash Pepper
  4. Take 1 Plain flour
  5. Prepare 2 tbsp Olive oil
  6. Take 2 tbsp White wine
  7. Make ready Lemon Butter Sauce
  8. Take 20 grams ☆Butter
  9. Get 1 tbsp ☆Lemon juice
  10. Prepare 1 dash ☆Salt and pepper
  11. Make ready 2 slice Round slices of lemon

Add the cubes of butter and heat until they melt and become light brown. Sole Meuniere is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! The sole fillets are slightly crispy, dripping with butter and studded with capers, parsley and lemon. Learn how to prepare this easy Sole Meunière (Salmon with Butter and Lemon) recipe like a pro.

Instructions to make Sole Meunière with a Lemon Butter Sauce:
  1. Wash the sole well and then thoroughly dry off with a paper towel. Season with just a bit of Krazy Salt and flour.
  2. Heat olive oil in a frying pan. Pan-fry the sole on medium heat. Once it has become browned, flip it over and pour in the white wine. Cover with a lid to steam.
  3. Once the fish has cooked and plumped up, arrange on a dish. Put the ☆ into the same unwashed frying pan. When the butter has melted, pour the sauce over the fish and garnish with lemon slices.

This recipe is usually served in bistrots. Sole meunière is a perfect example. To prepare it, sole, a succulent, flat white fish, is pan-fried in butter until crisp-edged and tender, then served with brown butter pan sauce, a sprinkling of parsley and a wedge of lemon. (The term meunière means in the style of the miller's wife, and refers to the. Made of butter, lemon, and parsley, meunière (pronounced "mun-YAIR") is one of the simplest sauces there is. It's typically served with fish that has been lightly floured and then sautéed for a light, flavorful, elegant dish that's easy to make.

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