Sole Meunière with a Lemon Butter Sauce. Fish is generally in keeping with an anti-inflammatory. You'll find this recipe, more recipes and. Lemon slices help keep the fish moist during cooking.

The lemon juice cuts the richness and the parsley adds. Warm the lentil in the pan with the remaining pan sauce and serve. A simple dish with a complex taste. You can cook Sole Meunière with a Lemon Butter Sauce using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sole Meunière with a Lemon Butter Sauce

1. You need 2 of filets Sole (remove the skin).
2. Prepare 1 of Krazy Salt.
3. You need 1 dash of Pepper.
4. Prepare 1 of Plain flour.
5. Prepare 2 tbsp of Olive oil.
6. It's 2 tbsp of White wine.
7. It's of Lemon Butter Sauce.
8. It's 20 grams of ☆Butter.
9. You need 1 tbsp of ☆Lemon juice.
10. Prepare 1 dash of ☆Salt and pepper.
11. Prepare 2 slice of Round slices of lemon.

Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. Sole meunière is a perfect example. Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. Sole Meunière is one of the giants of deliciousness in French cuisine.

Sole Meunière with a Lemon Butter Sauce step by step

1. Wash the sole well and then thoroughly dry off with a paper towel. Season with just a bit of Krazy Salt and flour..
2. Heat olive oil in a frying pan. Pan-fry the sole on medium heat. Once it has become browned, flip it over and pour in the white wine. Cover with a lid to steam..
3. Once the fish has cooked and plumped up, arrange on a dish. Put the ☆ into the same unwashed frying pan. When the butter has melted, pour the sauce over the fish and garnish with lemon slices..

I think it's the dish that Meryl Streep moons over rapturously in Julie & Julia. When it starts coloring put in the sole and move the pan so the fish won´t stick to the bottom. This is the dish that transformed her from a person who simply loved to eat into one of the world's greatest culinary icons. Lemon - We're going to cut this into slices to lay over our fish as well as extra wedges to squeeze lots of fresh lemon over our fish. Sole Meunière is the first dish Julia Child ate in France, starting her love affair with French cuisine.