LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
Steps:
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
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
CATHY'S SOLE FRANCAISE
My husband had this at a restaurant about a month ago and asked me to try and make it at home. So I made it tonight. He said he thought it was probably better than what he had at the restuarant... Gotta love him!!
Provided by Cathy LaFay
Categories Fish
Time 20m
Number Of Ingredients 14
Steps:
- 1. In a large non stick frying pan heat the olive oil.
- 2. Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
- 3. Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
- 4. When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
- 5. Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
- 6. I served it with rice but you can serve with vegetables too.
SOLE FRANCESE
Make and share this Sole Francese recipe from Food.com.
Provided by Hugce
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Heat olive oil and butter in non stick skillet over medium high heat.
- Dredge sole in flour.
- Mix eggs, parmesan and salt.
- Dip floured sole into egg batter and place in hot pan.
- Cook sole in batches being careful not to crowd in pan.
- Cook until nicely browned (1 1/2 minutes per side).
- Remove to oven safe platter and keep warm in oven.
- Repeat adding more oil and butter to pan as needed until all are cooked.
- When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
- Place sauce over sole and cut up lemon and sprinkle over sole.
SOLE FRANCAISE
I have loved this dish since forever and I just recently found a wonderful version of it. I tweaked it a bit, and here it is!!
Provided by Shjya Instance
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Dust the fish with the flour.
- Dip the fish in the egg.
- Saute in the oil until golden on each side; drain excess oil.
- Add butter, white wine, lemon juice, and salt and pepper to taste.
- Simmer uncovered until liquid is reduced to half, about 5 minutes.
- Serve immediately.
- (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).
Nutrition Facts : Calories 716.2, Fat 47.2, SaturatedFat 16.2, Cholesterol 334, Sodium 898.5, Carbohydrate 27.3, Fiber 0.9, Sugar 1.4, Protein 38
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA
Steps:
- Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
- While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
- While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
- When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
- Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
More about "sole francaise recipes"
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (45)Estimated Reading Time 2 minsServings 2
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
SOLE FRANCAISE | READ & BE WELL | CANYON RANCH
From canyonranch.com
RACHAEL'S FISH FRANCESE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
FILLET OF SOLE FRANCESE | THE LITERATE CHEF
From theliteratechef.com
FILLET OF SOLE AND SHRIMP FRANCESE | TASTY KITCHEN: A …
From tastykitchen.com
FILET OF SOLE FRANCESE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
4.8/5 (4)Total Time 10 minsCategory Seafood RecipesPublished Jul 7, 2022
RECIPES FOR SOLE FILLETS - FOOD & WINE
From foodandwine.com
THE MOST DELISH FISH: FISH FRANCAISE — CHEF DENISE
From chefdenise.com
SOLE MEUNIERE - LIDIA
From lidiasitaly.com
SOLE FRANCAIS - RECIPE - COOKS.COM
From cooks.com
DOVER SOLE FRANCESE | MELISSA D'ARABIAN
From melissadarabian.net
SOLE FRANCAISE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SOLE FRANCESE - CINDY'S TABLE
From cindystable.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #seafood #easy #romantic #fish #dietary #one-dish-meal #low-carb #low-in-something #saltwater-fish #sole-and-flounder #taste-mood #number-of-servings
You'll also love