Brown Butter Sole Meunière
Brown Butter Sole Meunière

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brown butter sole meunière. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Try my adaptation of this sole meunière and I guarantee it will become a family fave. The word meunière sauce refers to both a sauce and method of preparation, usually when referring to fish. So when something is being cooked "a la meunière", it means it is first being dredged in flour.

Brown Butter Sole Meunière is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Brown Butter Sole Meunière is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have brown butter sole meunière using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brown Butter Sole Meunière:
  1. Prepare 2 Sole
  2. Make ready 1/2 tsp Salt
  3. Make ready 1 dash Black pepper
  4. Get 3 tbsp Cake flour
  5. Get 15 grams Butter
  6. Get 3 tbsp Sake
  7. Make ready 1 tsp Soy sauce
  8. Take 1 dash Parsley
  9. Make ready 2 Cherry tomatoes
  10. Take 1 Asparagus
  11. Prepare 7 grams x 2 pieces Butter

While there is general agreement on the addition of parsley and lemon, some 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. Heat until the butter begins to brown. Remove from heat and stir in balsamic vinegar.

Steps to make Brown Butter Sole Meunière:
  1. Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
  2. Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
  3. Wipe off the moisture on the surface of the sole, and dust with cake flour.
  4. Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
  5. Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
  6. Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
  7. Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.
  8. Ready to serve and ENJOY!

Heat until the butter begins to brown. Remove from heat and stir in balsamic vinegar. Pour sauce over fish and serve. Meaty and succulent but with a delicate flavour, sole works beautifully with this nutty golden brown butter spiked with tangy lemon and salty capers. Sole Meunière is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce!

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