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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, red sole meunière (my signature dish). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

First prep the fish by washing well and removing the slime on the surface. Sole Meuniere is a classic French dish usually made with sole fillets dredged through flour and fried This post may contain affiliate links. Sole Meuniere is a classic This classic dish of fillets of Sole Meuniere from Julia Child couldn't get any simpler or more heavenly.

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

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

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

Sole meunière is a simple dish. Indeed, it simply means fish prepared in the style of the miller's wife. Learn how to cook Sole Meuniere with this step-by-step instruction video. Sole-ful Suppertime: Jacques Pépin: More Fast Food My Way

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.

Check the fish for small bones and pull any out with tweezers. Sole Meunière is the first dish Julia Child ate in France, starting her love affair with French cuisine. One of our favorite fish recipes is Sole Meunière, a classic French dish that is homey and utterly simple. Disclosure: There may be affiliate links in the post, see my Disclosure page to learn more. Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal.

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