Easiest Way to Prepare Yummy Brown Butter Sole Meunière

Brown Butter Sole Meunière. Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers.

It's a fast and simple dish and characteristic of classic bistro cooking.-Keith McNally, Riad Nasr and Lee Hanson. Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter. You can cook Brown Butter Sole Meunière using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brown Butter Sole Meunière

1. Prepare 2 of Sole.
2. Prepare 1/2 tsp of Salt.
3. Prepare 1 dash of Black pepper.
4. It's 3 tbsp of Cake flour.
5. You need 15 grams of Butter.
6. Prepare 3 tbsp of Sake.
7. It's 1 tsp of Soy sauce.
8. Prepare 1 dash of Parsley.
9. Prepare 2 of Cherry tomatoes.
10. Prepare 1 of Asparagus.
11. Prepare 7 grams of x 2 pieces Butter.

She declared her first bite "a morsel of perfection.". Once you have had sole meunière, you will see why. Sole Meunière is one of the giants of deliciousness in French cuisine. I think it's the dish that Meryl Streep moons over rapturously in Julie & Julia.

Brown Butter Sole Meunière step by step

1. Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes..
2. Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water..
3. Wipe off the moisture on the surface of the sole, and dust with cake flour..
4. Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes..
5. Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes..
6. Add the soy sauce and cook for one more minute to evaporate the moisture in the pan..
7. Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve..

Thin, slightly crisped fillets of sole soaked in lemony brown butter. Add the brown shrimps, gentleman's relish and lemon juice and bring to a simmer. To serve, spoon the spinach into the middle of serving plates. Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. It's so simple, yet so fancy and impressive.