Season the fish on both sides with salt. Place the flour in a flat dish and dredge the fish on both sides, shaking off any excess flour. Heat 2 tablespoons of the butter in a large …
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Tips For Making The Best Sole Meuniere Julia Child’s recipe calls for clarified butter. To achieve this heat your butter in a pot and skim off the foamy white layer that appears on top of the melted butter. Remove from …
Cut each fillet in half on the diagonal (this will make the fillets easier to turn). Combine flour with salt and pepper in a flat bowl; lightly coat fillets, shaking off excess. Preheat Cuisinart™ …
Here it is served blistered cherry tomatoes and sautéed shredded cabbage . Low Carb keto Sole Meunière with brown butter and capers. Ingredients.
Felicity Cloake’s prototype perfect sole meunière. Try to find a pan large enough to fit the fish in whole; if you can’t, lop off its tail and head. Pat the fish thoroughly dry. Put the oven on low. Put the flour on a plate, season with salt and pepper, then drag the fish in it until lightly coated and shake off any excess.
(Escoffier makes the same point when he writes that, “for small fish, ordinary butter can be used, but for larger ones, the use of clarified butter is to be preferred”.) Paul Bocuse insists only salted butter will do for his sole meunière.
The sole fillets are slightly crispy, dripping with butter and studded with capers, parsley and lemon. As you fry the capers in the brown butter sauce they crisp up nicely and blossom adding a big flavor hit to this already delicious fish. What Is Sole Meuniere?