Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sole meunière with a lemon butter sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add butter evenly to both skillets and swirl to mix with oil. Are you familiar with this sole meuniere recipe? I make this pan fried sole in butter sauce very often when I'm back in Belgium.
Sole Meunière with a Lemon Butter Sauce is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Sole Meunière with a Lemon Butter Sauce is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook sole meunière with a lemon butter sauce using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sole Meunière with a Lemon Butter Sauce:
- Get 2 filets Sole (remove the skin)
- Take 1 Krazy Salt
- Make ready 1 dash Pepper
- Take 1 Plain flour
- Prepare 2 tbsp Olive oil
- Prepare 2 tbsp White wine
- Get Lemon Butter Sauce
- Take 20 grams ☆Butter
- Take 1 tbsp ☆Lemon juice
- Make ready 1 dash ☆Salt and pepper
- Get 2 slice Round slices of lemon
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. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat.
Steps to make Sole Meunière with a Lemon Butter Sauce:
- Wash the sole well and then thoroughly dry off with a paper towel. Season with just a bit of Krazy Salt and flour.
- 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.
- 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.
I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? Once butter has a golden brown color, add the juice of one lemon. (*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce. Dredge in flour, and knock off excess. Add fish and cook, turning halfway through, until browned and cooked through.
So that is going to wrap this up with this exceptional food sole meunière with a lemon butter sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
