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
DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
- Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium
SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
FILLET OF SOLE WITH LEEK SAUCE
Categories Milk/Cream Microwave Fish Quick & Easy Wheat/Gluten-Free Lemon Leek Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
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