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Sole Belle Meuniere

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Ingredients
  Rex sole fillets 2 Pound (Use Approximately 20 Pieces)
  Flour 2 Ounce
  Lemons 2
  Mushroom caps 8 Large, cooked (Or Heads)
  Tomato 1
  Cream 1 Cup (16 tbs)
  Parsley 1⁄2 Cup (8 tbs)
  White wine 2 Tablespoon
  Butter 1 Tablespoon
  Peanut oil/Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. In a large pan, heat a tablespoon of olive oil or peanut oil

MAKING
2. Dredge the fish in the cream and then dip it into the flour
3. Season the fish to taste
4. Place the fish on the hot skillet and sauté for two minutes on both sides till done
5. Place the fish on warmed serving dishes and squeeze lemon juice on top of the fish
6. Drain the oil from the skillet
7. Deglaze the pan with wine

FINALIZING
8. Add butter to the pan and heat gently till it is hazelnut in color. Pour this over the fish on the serving platters.

SERVING
9. Garnish with fresh vegetables like mushrooms, tomatoes, and lemon wedges

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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