Recipe: at dinner Sole Meunière with a Lemon Butter Sauce

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Recipe: at dinner Sole Meunière with a Lemon Butter Sauce
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Recipe: at dinner Sole Meunière with a Lemon Butter Sauce Delicious, fresh and tasty.

Sole Meunière with a Lemon Butter Sauce. Made as outlined using petrale sole from Pike Place Fish Market in Seattle. Added capers to butter before placing sauce over sole. Suggest this as the way to go.

Are you familiar with this sole meuniere recipe?

I make this pan fried sole in butter sauce very often when I am back in Belgium.

Legend has it that Julia Child's love affair with food began after a delicious escapade (a.k.a.- dinner) with a dish of Sole Meunière.

You can have Sole Meunière with a Lemon Butter Sauce using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sole Meunière with a Lemon Butter Sauce

  1. It’s 2 of filets Sole (remove the skin).

  2. You need 1 of Krazy Salt.

  3. You need 1 dash of Pepper.

  4. It’s 1 of Plain flour.

  5. It’s 2 tbsp of Olive oil.

  6. You need 2 tbsp of White wine.

  7. You need of Lemon Butter Sauce.

  8. It’s 20 grams of ☆Butter.

  9. You need 1 tbsp of ☆Lemon juice.

  10. You need 1 dash of ☆Salt and pepper.

  11. Prepare 2 slice of Round slices of lemon.

Remove from heat; stir in parsley and lemon juice (sauce may sputter).

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.

As soon as I tasted the sole meuniere, I was sorry I'd ever doubted Julia.

Sole Meunière with a Lemon Butter Sauce step by step

  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..

Outside, the fish was slightly crisp from browning; inside, it was meltingly tender.

The sauce was so rich and decadent, like butter's highest calling.

And the lemon's acidity balanced all the flavors and kept the rich dish from feeling heavy.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers.

Add butter; quickly swirl skillet to coat.