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Red Sole Meunière (My Signature Dish)
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Chef :
cookpad.japanRed 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.
Ingredient
Food ration :
1 serving
1 tbsp
Cake flour
10 grams
Butter
1 tbsp
Olive oil
1 dash
Salt and pepper
1 tsp
Lemon juice
1 tbsp
White wine
1 tbsp
Heavy cream
1
Turnip
Cooking instructions
* Step 1
First prep the fish by washing well and removing the slime on the surface.
* Step 2
Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
* Step 3
Flip the fish over, and holding the head, peel the skin back.
* Step 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.
* Step 5
Remove the guts, rinse well, and dry completely. Season with salt and pepper.
* Step 6
Dust with flour. Shake off any excess.
* Step 7
Heat butter and olive oil, then add the fish and cook over low heat.
* Step 8
Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
* Step 9
Boil the turnips and green beans.
* Step 10
Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
* Step 11
Serve the fish with the cream sauce to finish.
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