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Sole A La Meuniere

chefpreetz's picture
A la Meuniere--flavoured fish cooked to perfection and served with a delicious sauce. Sauce which bursts with flavours and textures--sour, buttery, creamy- It is usually arranged on a large platter and sprinkled with lemon juice, noisette butter and parsley.
Ingredients
  Sole fillets 4
  All purpose flour 1 Tablespoon
  Salt To Taste
  Pepper 3⁄4 Teaspoon
  Butter 2 Tablespoon
  Lemon 1 , juiced
  Parsley sprigs 3
  Oil 4 Tablespoon
Directions

MAKING
1. Place fillets on a flat plate. Marinate with salt, some lemon juice and pepper. You may use freshly crushed pepper.
2. Once marinated, drain off excess marinade and coat fillets with flour.
3. Heat oil in a skillet and shallow fry fish on both sides till cooked.
4. Add remaining lemon juice and parsley over fish and remove from flame.
5. Transfer contents of pan neatly on to a presentation plate.

SERVING
6. Just before service, heat butter and pour hot over fish. It will form froth and upon subsiding, you can see tiny specks of fried parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Sour
Feel: 
Rich
Method: 
Shallow Frying
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
Meuniere is primarily a cooking method. Anything cooked a la meuniere will be dusted with flour and then cooked. This method can be used for all types of fishes (whole/ filleted etc).
Subtitle: 
Sole Meuniere

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