Sole meuniere Ingredients: 50 g flour - 50 g butter - 2 tablespoons oil salt pepper - 4 soles - 1 lemon.
Utensils: 1 frying pan - 1 kitchen scale - 1 dish -
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Remove the brown skin from the soles.
Phase 2
In a dish, flour the sole, salted and peppered, on both sides.
Phase 3
In an oval pan if possible for the shape of the fish, heat the oil, check the heat by placing the tail of the fish only and start cooking.
Phase 4
When the side is golden, adjust the gas strength and turn the base over.
Phase 5
ResRemove the sole and degrease, return to the gas and add the butter, add the sole and cook until the butter is browned and not burnt.
Phase 6
Deglaze with the lemon juice, the butter then forms large bubbles, that's the right way to mix. Arrange immediately and serve.
Phase 7
Serve with tagliatelle or steamed potatoes.
Utensils: 1 frying pan - 1 kitchen scale - 1 dish -
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Remove the brown skin from the soles.
Phase 2
In a dish, flour the sole, salted and peppered, on both sides.
Phase 3
In an oval pan if possible for the shape of the fish, heat the oil, check the heat by placing the tail of the fish only and start cooking.
Phase 4
When the side is golden, adjust the gas strength and turn the base over.
Phase 5
ResRemove the sole and degrease, return to the gas and add the butter, add the sole and cook until the butter is browned and not burnt.
Phase 6
Deglaze with the lemon juice, the butter then forms large bubbles, that's the right way to mix. Arrange immediately and serve.
Phase 7
Serve with tagliatelle or steamed potatoes.