Sole Meuniere is a classic French dish consisting of coating the fish in seasoned flour which lightly protects the fish without overpowering its flavor. This is a simple lovely dish, easy to prepare at home rich with the flavor of browned butter, fresh parsley and lemon. Can be easily prepared in about 20 minutes and best served with a salad of friesee on the side.
This classic and delicious dish is made with sole fish, whole or fillet which is dredged in flour, pan fried in butter and served with yummy brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a round fish will produce. When preparing Sole Meunière, a true Dover Sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server.
Sole is a group of flatfish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available. The name sole comes from its resemblance to a sandal, Latin solea. In other languages, it is named for the tongue, e.g. German Seezunge, Spanish lenguado, Turkish dil.
The common sole, Dover sole, or black sole, are usually found in the Eastern Atlantic ocean, from the south of Norway to Senegal, and in almost all of the Mediterranean Sea. In the winter it withdraws to the somewhat warmer waters of the Southern North Sea. Chefs prize Dover sole for its mild, buttery sweet flavor and versatility and for its ease of filleting. The fish yields fillets that hold together well in a variety of recipes. The name “Dover” comes from Dover, the English fishing port landing the most sole in the 19th century.
Sole meuniere can be cooked in many ways. Generally the fish is dredged in all purpose flour but you would also find many using the nut flour (hazelnut flour) or even any combination of almond and hazelnut flour which is excellent to taste. The sole meuniere is heavenly, slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it’s appealing and appetizing too.
Meunière refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refer to its un-elaborate rustic nature. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an Amandine.
To prepare this fantastic dish, first remove the black skin from the soles. Chop the parsley sprigs discarding the stems. Season fillets with salt and pepper. Spread the flour in a plate and dredge fillets in flour shaking off any excess flour.
Melt about 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again. Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way and add butter if needed. Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets. Serve immediately garnished with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.
There are various ways of preparing the fish in Indian cooking. Fish can be deep fried, barbecued, battered or cooked in delicious gravy. Fish fry is a common dish that is made almost in every Indian non-vegetarian eating home. Sole fish is popularly used in making the fish masala with poppy seeds or fish curry in tamarind sauce. Hence to get out from the routine recipes, do try this recipe and your family and friends will surely love the taste and flavor. Click on the below link for detailed recipe and treat you family by this preparing the Sole Meuniere.
This dish nourishes the body just as it provides satisfaction to the palate. Sole is rich in b vitamins – particularly, niacin and the vitamins B6 and B12. It is also a good source of phosphorus and, like most seafoods, selenium. Lastly this dish is seasoned with fresh lemon and parsley which offer a wonderful brightness and punch of vibrant, clean flavor to the rich, nut-like flavor of browned butter.