Sole Meunière (Classical)
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Credit: Stefan Ryll, CEC, CCE, AAC, Associate Professor, Southern New Hampshire University
Sizzle, Fall 2018
2 whole Dover sole (about 1 pound each)
trimmed, scaled, and cleaned
1/3 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons unsalted butter
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
6 cherry tomatoes red
6 cherry tomatoes yellow
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 cloves garlic minced
1 small shallot minced
1/2 teaspoon fresh thyme leaves chopped
1/4 cup parsley chopped
1/2 cup fresh breadcrumbs
2 tablespoons olive oil divided
Buttered Parsley Potato:
2 pounds chef potatoes
3 tablespoons butter
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh parsley
Salt and pepper to taste
1. Heat a sauté pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a
hallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
2. Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Sauté until browned on first side, 4 to 5 minutes. Turn fish over carefully and sauté until other side is
crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
3. Repeat with remaining oil and butter to sauté remaining fish, then transfer it to another plate.
Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.
1. Preheat oven to 400 F.
2. Slice the top of each tomato. Scoop seeds out of the tomatoes. Sprinkle the tomatoes with salt and pepper.
3. In a medium bowl, combine the garlic, shallot, thyme, parsley, breadcrumbs and the remainder of the salt and pepper. Stir to blend. Drizzle one tablespoon olive oil into the breadcrumb mixture while tossing to coat.
4. Spoon the breadcrumb mixture over the tomatoes. Drizzle with remaining olive oil and bake for 15-18 minutes or until crumbs are golden and tomato is slightly softened, but still holding its shape.
Buttered Parsley Potato:
1.Peel the potatoes and cut into the desired shape.
2. Place potatoes in a large pot and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil. Simmer 20 to 25 minutes or until soft.
3. Drain potatoes well.
4. Melt the butter in a sauté pan. Add the potatoes, garlic powder, and parsley. Toss to coat well.
5. Add salt and pepper to taste.
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