Sole Meuniere - An incredibly delicious classic French recipe
Fish coated with flour and pan-fried in butter
It is definitely one evil food - with plenty of butter, rich and flavourful
A classic Sole Meuniere is made with a whole Dover sole
But it is not an easy task and might turn into an expensive mistake
Alternatively, a boneless sole fillet is faster, easier and equally delicious
Sole is a delicate and meaty fish, a dry and mineral white balances the delicate flavour
To cut through the richness of Beurre Noisette and create a contrasting pairing
A dry, zesty and refreshing white/ bubbly would do
A bottle of aged white Rioja shared the nutty flavour profile with Beurre Noisette
The heavier body holds up to the richer brown butter sauce
INGREDIENTS (Serves 2)
2 whole Dover/ Lemon Sole (How to prepare Dover Sole)
1 handful of fresh flat-leaf parsley (chopped)
50g all-purpose flour
4 tbsp unsalted butter
Grapeseed oil / sunflower seed oil
Salt & black pepper
Beurre Noisette
4 tbsp unsalted butter
1 tbsp fresh lemon juice
HOW TO MAKE THIS RECIPE
Beurre Noisette
Heat butter in a small saucepan over medium, swirling often until butter foams, then brown. Remove from heat, the butter should be darken as hazelnut colour, add lemon juice and swirl to combine.
Sole Meuniere
1. Season sole with salt & pepper, then coat both sides of the fish with flour and shake off excess.
2. Heat grapeseed oil in a large skillet over medium-high heat until very hot. Add the fish into the pan and cook, until golden on one side, about 3 - 4 minutes. Flip the fish over carefully and add butter into the pan. Bast the fish with melted butter and cook until other side is crisp and golden brown, another 3 - 4 minutes.
3. Transfer the fish to a warm serving plate, sprinkle the parsley leaf onto the fish, pour Beurre Noisette over fish and serve.