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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, red sole meunière (my signature dish). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Red Sole Meunière (My Signature Dish) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Red Sole Meunière (My Signature Dish) is something that I’ve loved my whole life.

Great recipe for Red Sole Meunière (My Signature Dish). There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.

To get started with this recipe, we must prepare a few components. You can have red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you can achieve it.

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

Easiest Way to Prepare Tasty Chicken Soup. Pick one up on your way to Ravinia. This dish (pictured above) was once the gold standard for fine dining; here, chef Jason Paskewitz rediscovers what made it great. Pristinely fresh and sweet Dover sole, sautéed a rich golden brown and dressed.

Instructions 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.
  12. Ready to serve and ENJOY!

This dish (pictured above) was once the gold standard for fine dining; here, chef Jason Paskewitz rediscovers what made it great. Pristinely fresh and sweet Dover sole, sautéed a rich golden brown and dressed. Previous Article Recipe: Appetizing Red Sole Meunière (My Signature Dish) Next Article Easiest Way to Prepare Delicious Sourdough beef and cheddar pasties. Sole de Bretagne cuite meunière, pousse d'épinards, pommes fondantes Brittany Dover sole "Meunière",. Inspired by Odette signature dish Saumon "Ora King" mariné gravlax, pomme de terre tiède, crème à l'aneth.

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