SOLE MEUNIèRE
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.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
- Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
- Put the flour in a flat dish and toss the fillets in it. Shake off excess.
- Put bread crumbs in a flat dish.
- Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
- Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
- Pour off the oil from the skillet and wipe it out with paper towels.
- Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
SOLE' CHICKEN
Make and share this Sole' Chicken recipe from Food.com.
Provided by stillmeadow
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash& dry chicken.
- Coat chicken with flour & seasonings.
- Add oil to skillet and brown chicken, turning, 3-5 minutes over medium heat.
- Set aside.
- In the skillet melt the butter over medium heat.
- Add the tomatoes, mushrooms and wine.
- Heat to blend flavors about 10 minutes, stirring occasionaly.
- Add the spinach and stir until wilted through, about 3 minutes.
- Use a 9x13 pan and refrigerate.
- Bake later at 375 for 1/2 hour to 40 minutes, until bubbly and heated through.
Nutrition Facts : Calories 854.9, Fat 51.6, SaturatedFat 24.2, Cholesterol 91.5, Sodium 373.6, Carbohydrate 40.5, Fiber 4, Sugar 3.3, Protein 8
SOLE FRANCESE
Make and share this Sole Francese recipe from Food.com.
Provided by Hugce
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Heat olive oil and butter in non stick skillet over medium high heat.
- Dredge sole in flour.
- Mix eggs, parmesan and salt.
- Dip floured sole into egg batter and place in hot pan.
- Cook sole in batches being careful not to crowd in pan.
- Cook until nicely browned (1 1/2 minutes per side).
- Remove to oven safe platter and keep warm in oven.
- Repeat adding more oil and butter to pan as needed until all are cooked.
- When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
- Place sauce over sole and cut up lemon and sprinkle over sole.
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
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