Brown Butter Sauce With Lemon Beurre Meunière Recipes

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SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE



Sole Meuniere With Browned Butter Caper Sauce image

Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

Provided by Sandi From CA

Categories     European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

4 sole fillets (roughly 1 lb) or 4 tilapia fillets (roughly 1 lb)
salt & freshly ground black pepper
2 tablespoons clarified butter (aka ghee)
1/2 cup flour
2 tablespoons finely chopped parsley
2 tablespoons fresh butter
1 tablespoon fresh lemon juice
1 tablespoon drained brined capers, minced
lemon slice, for garnish

Steps:

  • Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
  • Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
  • Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE



Sole Meuniere with Browned Butter Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 (8 ounces) sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

Steps:

  • Season fillets with salt and pepper.
  • Heat 2 tablespoons clarified butter in each of 2 large saute pans.
  • Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
  • Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

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