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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, red sole meunière (my signature dish). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it. This is the meunière that I have been wanting to make for ages.

Red Sole Meunière (My Signature Dish) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Red Sole Meunière (My Signature Dish) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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. Make ready 1 whole fish Red Sole
  2. Get 1 tbsp Cake flour
  3. Get 10 grams Butter
  4. Prepare 1 tbsp Olive oil
  5. Get 1 dash Salt and pepper
  6. Prepare For the sauce:
  7. Take 1 tsp Lemon juice
  8. Get 1 tbsp White wine
  9. Make ready 1 tbsp Heavy cream
  10. Take 1 dash Salt and pepper
  11. Prepare Side dish
  12. Take 4 Green beans (frozen)
  13. Get 1 Turnip

In fact, mussels are absolutely at their best when done with just a little white wine, cream and garlic… phenomenal! You don't need to spice them up or do anything, they're perfect the way they are. 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.

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.

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. Julia's decadent dish featured True Dover Sole— a European fish that is luxurious, sweet, and quite frankly- impossible to find where I live. Happily, the French meunière technique works with other fish too, and can be decadent for date night, or. They are six: the fish (which doesn't have to be sole—other white-fleshed fish work beautifully, as do scallops and even frogs' legs), milk, flour, butter, lemon, and parsley. With so few elements in a dish, it's critical that each is of the best possible quality.

So that’s going to wrap it up for this special food red sole meunière (my signature dish) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!