Brown Butter Sole Meunière
Brown Butter Sole Meunière

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brown butter sole meunière. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Brown Butter Sole Meunière is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Brown Butter Sole Meunière is something that I’ve loved my entire life. They are nice and they look fantastic.

Remove from milk and pat dry. Season fillets with salt and pepper. Sole Meuniere is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce!

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brown butter sole meunière using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brown Butter Sole Meunière:
  1. Prepare 2 Sole
  2. Make ready 1/2 tsp Salt
  3. Take 1 dash Black pepper
  4. Get 3 tbsp Cake flour
  5. Make ready 15 grams Butter
  6. Get 3 tbsp Sake
  7. Prepare 1 tsp Soy sauce
  8. Take 1 dash Parsley
  9. Prepare 2 Cherry tomatoes
  10. Take 1 Asparagus
  11. Make ready 7 grams x 2 pieces Butter

Simple melted butter sauce with a tad of lemon juice and freshly chopped parsley. Then flip the fish over on its uncooked side. I use lemon sole for my poisson meunière, but why not try Pacific halibut or even trout? The lemon and brown butter sauce makes a delicious accompaniment to the delicate fish flavours.

Steps to make Brown Butter Sole Meunière:
  1. Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
  2. Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
  3. Wipe off the moisture on the surface of the sole, and dust with cake flour.
  4. Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
  5. Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
  6. Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
  7. Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.

Meunière (UK: / ˌ m ɜː n i ˈ ɛər /, US: / ˌ m ʌ n i-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its. Cook the butter until it turns a golden brown color ( a lot of the "foaming" will settle down).

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