Red Sole Meunière (My Signature Dish)
Red Sole Meunière (My Signature Dish)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, red sole meunière (my signature dish). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Red Sole Meunière (My Signature Dish) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Red Sole Meunière (My Signature Dish) is something that I have loved my whole life. They’re nice and they look wonderful.

The weekend usually brings along the farmers market in my city. Every Saturday the city center is filled with stands with fresh produce from Sole is one of my go-to fish. Most people like salmon, but I prefer the light and flaky feel of a simple sole.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Red Sole Meunière (My Signature Dish):
  1. Take 1 whole fish Red Sole
  2. Make ready 1 tbsp Cake flour
  3. Take 10 grams Butter
  4. Prepare 1 tbsp Olive oil
  5. Get 1 dash Salt and pepper
  6. Get For the sauce:
  7. Prepare 1 tsp Lemon juice
  8. Make ready 1 tbsp White wine
  9. Take 1 tbsp Heavy cream
  10. Prepare 1 dash Salt and pepper
  11. Prepare Side dish
  12. Take 4 Green beans (frozen)
  13. Make ready 1 Turnip

THE RECIPE : Classic Sole Meunière. My friend Ben is one of those people who can cook anything without If I'm out to master a single French fish dish, I might as well start at the foundation. I'm sure I had sole meunière as a kid. My father loved sole, and I probably had a bite from his plate.

Steps to make Red Sole Meunière (My Signature Dish):
  1. First prep the fish by washing well and removing the slime on the surface.
  2. Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
  3. Flip the fish over, and holding the head, peel the skin back.
  4. Remove the skin from the other side. Since there's no head this time, generously salt it to reduce the slime, and use that to hold and peel back the skin.
  5. Remove the guts, rinse well, and dry completely. Season with salt and pepper.
  6. Dust with flour. Shake off any excess.
  7. Heat butter and olive oil, then add the fish and cook over low heat.
  8. Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
  9. Boil the turnips and green beans.
  10. Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
  11. Serve the fish with the cream sauce to finish.

Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. My market didn't have any good sole so they suggested Onaga fillets. They were probably too thick as the fish burned and wasn't completely cooked inside. 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. Sole meunière is heavenly - slightly crispy, dripping with brown butter and infused with lemon and parsley.

So that’s going to wrap this up for this special food red sole meunière (my signature dish) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!