Easy Sole Meuniere Recipes

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The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8



Sole Meuniere image

Recipe From foodnetwork.com

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 8



Classic Sole Meunière image

Recipe From epicurious.com

Provided by Molly Wizenberg

Categories     Fish     Dinner     Butter     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 12



Sole meunière image

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Supper

Time 12m

Number Of Ingredients 6



Sole Meuniere image

This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 9



Easy Sole Meuniere (Barefoot Contessa) image

This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.

Recipe From food.com

Provided by Scoutie

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7



SOLE MEUNIERE image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 13m

Yield 1 serving

Number Of Ingredients 6



Sole Meuniere image

In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8



Sole Meuniere image

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

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2022-03-08  · Add the butter. Heat the butter over medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, then immediately …

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  • Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off.
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  • Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. You might need to lower the heat to medium after turning, depending on how hot your pan gets.
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