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Ingredient
Brown Butter Sole Meunière
Introduce
Ingredient
Food ration :
2 servings
2
Sole
1/2 tsp
Salt
1 dash
Black pepper
3 tbsp
Cake flour
15 grams
Butter
3 tbsp
Sake
1 tsp
Soy sauce
1 dash
Parsley
7 grams
x 2 pieces Butter
Cooking instructions
* Step 1
Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
* Step 2
Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
* Step 3
Wipe off the moisture on the surface of the sole, and dust with cake flour.
* Step 4
Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
* Step 5
Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
* Step 6
Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
* Step 7
Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.
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