Chef Bihi Sole Meunière
Imagine a crisp, golden sole fillet, delicately bathed in a rich, nutty brown butter sauce. This isn’t just a dish; it’s an experience that transports you straight to the charming shores of the North Sea. Are you ready to embark on this culinary journey with us?
Recipe Information
- Servings: 2
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Difficulty: Easy
Ingredients
- 1 whole sole (ask your fishmonger to remove the skin)
- 2 tablespoons of flour
- 75 grams of butter
- 1 tablespoon of peanut oil
- 1/4 lemon
- 1 sprig of parsley
- A pinch of fine salt
Instructions
- Season the sole lightly on both sides with salt.
- Dust the sole with flour, shaking off the excess.
- Juice the lemon.
- In a large stainless-steel skillet, melt 50 grams of butter along with the oil. (The oil helps the butter maintain a lower temperature and prevents it from burning.)
- When the skillet is hot and the butter is lightly browned, add the sole with the skin side down and sauté for 3 to 4 minutes.
- Carefully flip the sole and cook for another 2 minutes, basting the top generously with the butter. As the saying goes, “The sole swims twice, once in the sea, and once in the butter!”
- To check for doneness, slide a spoon along the backbone and gently lift the fillet; it should come off easily if cooked.
- Transfer the sole to a plate, add the lemon juice to the skillet with the butter, and gently heat until the butter turns a beautiful hazelnut color. Pour this over the sole.
- Garnish with chopped parsley and serve immediately.
Notes
- Ensure the sole is shiny with bulging eyes, which indicates freshness.
- Remember that the white side of the sole is the flatter side.
Recipe Tips
- For a touch of elegance, serve with lemon wedges and a side of seasonal vegetables.
- Pair with a crisp white wine to enhance the dining experience.
Nutritional Information
This dish typically contains around 300 calories per serving, but may vary based on preparation methods and additional sides.
Frequently Asked Questions
- What kind of oil can I use instead of peanut oil?
- You can substitute with olive oil or vegetable oil.
- Can I use frozen sole for this recipe?
- Yes, just ensure it is fully thawed before cooking.
- What’s the best way to store leftovers?
- Store in an airtight container in the refrigerator for up to 2 days.
- Can I make this recipe in advance?
- It’s best served immediately, but you can prep your ingredients ahead of time.
- What side dishes pair well with Sole Meunière?
- Steamed asparagus, sautéed spinach, or a light salad work beautifully.
