sole meuniere

citron, farine, beurre, huile, sel, poivre, sole

Sole meuniere

citron

g de farine

g de beurre

c.à.s d'huile

poivre

soles

Dans un plat, fariner la sole, salée et poivrée, des deux côtés.

Dans une poèle ovale si possible pour la forme du poisson, mettre l'huile à chauffer, vérifier la chaleur en posant la queue du poisson uniquement et commencer la cuisson.

Quand la face est dorée, régler la force du gaz et retourner la sole.

Réserver la sole et dégraisser, replacer sur le gaz et ajouter le beurre, ajouter la sole et conduire la cuisson pour avoir le beurre noisette et non brûlé.

Déglacer avec le jus du citron, le beurre forme alors de grosses bulles c'est cela la bonne meunière. Dresser aussitôt et servir.

A accompagner avec des tagliatelles ou des pommes vapeurs.

https://assets.afcdn.com/video13/20200430/v_634581_HD.mp4

The dish that Julia Childs fell in love with that changed both he,r and the world.

Sole Meuniére (Pan fried Dover Sole)

sole

flour

butter

unsalted butter

lemon (juice of)

parsley (chopped)

salt and pepper

Layout and pat dry the fillets.

Season with salt and pepper

Heat a tablespoon of clarified butter in a skillet large enough to hold two fillets over medium heat. (Julia Child loved an oval frying pan for this dish and it is on display in the Smithsonian along with her entire kitchen.)

Dredge the fillets in the flour on both sides and gently shake to remove any excess.

Place the fillets in the clarified butter and brown about 1-2 minutes per side. Taking care when you flip them, use a spatula, they are very delicate fillets.

Set on warm plate and repeat until all the fillets are cooked. Adding in clarified butter and wiping out the pan as necessary.

Melt the unsalted butter in the pan and just as it is browning, Add in the fresh lemon juice. (note this will splatter quite a bit.

Plate the fillets and pour the lemon butter sauce over the top.

Garnish with parsley

Bon Appetit!

Finished simply with brown butter, lemon, and parsley, this sole meunière is a trademark fish dish at famed Paris brasserie La Coupole.

La Coupole’s Sole Meunière

Kosher salt

all-purpose flour

vegetable oil

shallot,

Tbsp. finely grated lemon zest

lemon juice

Parsley leaves,

Pat the sole dry with paper towels and season both sides with salt. Place the flour in a wide, shallow dish, then dredge the fish, shaking off any excess.

To a large skillet over medium heat, add the oil and 3 tablespoons of the butter and cook until melted and foamy, about 1 minute. Add the fish and fry ­gently until the flesh flakes easily and a light golden crust forms on both sides, 3–5 minutes per side. Using one or two large spatulas, transfer to a platter and tent with foil.

Add the shallot to the skillet and cook until ­softened, about 3 minutes. Add the remaining butter and cook, watching carefully to prevent burning, until it’s lightly browned and smells nutty, 1–2 minutes more. Stir in the lemon zest and juice and season to taste with salt. Pour the sauce over the fish and garnish with parsley leaves. Serve immediately.

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La Coupole’s Sole Meunière

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