Sole à La Meunière Recipes

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EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE A LA MEUNIERE



Sole a la Meuniere image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 whole Dover sole (1 to 1 1/2 pounds)
1/2 cup instant or all-purpose flour
Coarse salt and freshly ground white pepper
3 tablespoons clarified butter
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
1 lemon, halved
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place the fish, gray side up, on work surface. Using a paring knife, make an incision
  • Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat.
  • Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
  • Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
  • Fillet fish and serve immediately topped with sauce.

DOVER SOLE A LA MEUNIERE



DOVER SOLE A LA MEUNIERE image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 1 serving

Number Of Ingredients 9

1 fresh Dover sole, cleaned
1 cup flour
1 1/2 ounces olive oil
Salt and pepper (to season flour)
2 ounces whole butter
1/2-ounce white wine
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
  • Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

SOLE à LA MEUNIèRE



Sole à La Meunière image

As à la meunière means "in the manner of the miller's wife" in French, it's no surprise that this preparation often calls for the fish to be coated with flour before being sautéed, to promote browning.

Yield Serves 2

Number Of Ingredients 7

1 whole dover sole (1 to 1 1/2 pounds), trimmed and skinned
Coarse salt and freshly ground pepper
3 tablespoons clarified butter (page 88)
1/2 cup wondra or all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, halved

Steps:

  • Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval sauté pan (or a large sauté pan) over medium heat. Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour.
  • Sauté Set the fish skin side up in the pan and sauté until golden brown underneath, about 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and sauté until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
  • Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt. Sprinkle parsley over fish. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
  • Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
  • This recipe calls for removing the skin from one side only. Begin by snipping off the fins (see page 120). Next, make a small incision in the skin just above the tail. Hold the skin at the incision and then carefully peel back a small portion to make a flap. Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
  • True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive. Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine. If you'd rather not trim the fish yourself, ask your fishmonger to do this.
  • Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sautéing delicate fish such as sole.
  • Wondra is a low-protein flour that has been processed so it dissolves instantly. (It is often called "instant flour" for this reason.) Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sautéed fish.

CLASSIC SOLE MEUNIèRE



Classic Sole Meunière image

Provided by Molly Wizenberg

Categories     Fish     Dinner     Butter     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 12

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Steps:

  • For fish:
  • Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
  • Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
  • For sauce:
  • Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

SOLE MEUNIERE



Sole Meuniere image

This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 9

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

Steps:

  • 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.

EASY SOLE MEUNIERE (BAREFOOT CONTESSA)



Easy Sole Meuniere (Barefoot Contessa) image

This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.

Provided by Scoutie

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
kosher salt & freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons fresh lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F.
  • Have 2 heat-proof dinner plates ready.
  • Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
  • Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
  • Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
  • Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
  • While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
  • Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
  • Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
  • When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIèRE



Sole Meunière image

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, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  • Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  • In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  • Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams

SOLE MEUNIèRE



Sole meunière image

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour

Provided by Good Food team

Categories     Dinner, Supper

Time 12m

Number Of Ingredients 6

4 fillets sole or plaice, skin-on (about 140g/5oz each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small caper (optional)

Steps:

  • Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
  • Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
  • Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium

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From foodnewsnews.com


DOVER SOLE A LA MEUNIERE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Dover Sole A La Meuniere are provided here for you to discover and enjoy. Healthy Menu. Healthy Diet Breakfast Ideas Healthy Snacks For Dialysis Patients Healthy Hot Breakfast Cereals ...
From recipeshappy.com


DOVER SOLE A LA MEUNIERE - THE GRADCHEF
2020-06-08 Preheat oven to 400F. Season the fish with some salt and pepper. Lightly dredge in the flour. In a pan, heat the olive oil. When the oil is hot, sear the fish until golden brown on each side (about 1 to 2 minutes per side). Transfer the fish to the oven and bake for 4 more minutes. In the same pan, add the butter.
From thegradchef.com


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