Lemon Sole Crab Vin Jaune Apple Dill Sea Herbs Recipe

Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

WEBMar 1, 2017 · Preheat oven to 400 degrees F. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon …

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
3. Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
4. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.

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Lemon sole meunière (how to prepare and cook lemon …

WEBJul 4, 2019 · Instructions. Boil the potatoes in salted water. Put some stems of parsley and dill in the boiling water. The parsley and dill will add …

1. Boil the potatoes in salted water. Put some stems of parsley and dill in the boiling water. The parsley and dill will add lovely flavours to the potatoes.
2. When the potatoes are tender, drain the water and put the hot potatoes into a bowl. Add some butter (25 g) and let the butter melt in the hot potatoes. Add some chopped dill and a pinch of salt and coat the potatoes in the melted butter.
3. Make a short cut with a knife along the backbone on the thickest part of the lemon sole. This will help the flesh cook evenly. (There are instructions on how to prepare a lemon sole in the video above.)
4. Dredge the lemon sole in flour on both sides and dust off any excess flour. Heat the pan with some oil and fry the sole on a medium heat.

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