Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, refreshing sole meunière. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Refreshing Sole Meunière is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Refreshing Sole Meunière is something which I’ve loved my whole life.
Great recipe for Refreshing Sole Meunière. I was chosen to be a tester for rice vinegar, so I came up with this recipe. It tastes best when cooked until crispy.
To get started with this particular recipe, we must prepare a few components. You can have refreshing sole meunière using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Refreshing Sole Meunière:
- Take 5 tbsp Rice vinegar
- Make ready 2 filets Sole
- Prepare 1 Herbs (sage, parsley, etc)
- Make ready 1 tbsp Olive oil
- Get 1 White wine or sake
Get Food & Wine's recipe for sole meunière from star chef Andrew Zimmern. When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. Fillets of turbot or halibut are good alternatives to sole.
Instructions to make Refreshing Sole Meunière:
- Cut notches into the surface of the sole and then season with salt and pepper. Let sit for 5 minutes and then lightly coat with flour.
- Heat olive oil in a frying pan. Place the sole into the pan and pan-fry. Once both sides have browned, pour in the white wine and add the herbs.
- When the alcohol has cooked off, remove the fish and herbs from the pan and add the rice vinegar to the pan. Immediately pour the sauce over the fish and enjoy.
I don't recommend flounder or cod fillets; they're too delicate. And here goes the first of the list: a classic (and classy) Sole Meunière… It was amazing!!! Enlever la peau brune des soles. Déglacer avec le jus du citron, le beurre forme alors de grosses bulles c'est cela la bonne meunière. This simple, classic French preparation of brown butter, lemon, and parsley, is an easy way to enjoy any succulent, delicately flavored fish.
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