Best Instructions to Cooking Yummy Red Sole Meunière (My Signature Dish)

Red Sole Meunière (My Signature Dish) is the nomero uno that comes to many people’s mind when it arrives to a perfect dish. Today, we are going to tell you procedures on cooking a appetizing Red Sole Meunière (My Signature Dish).

Red Sole Meunière (My Signature Dish)

We hope you got benefit from reading it, now let’s go back to red sole meunière (my signature dish) recipe. To make red sole meunière (my signature dish) you need 13 ingredients and 11 steps. Here is how you do it.

Firstly, below are the ingridients that you should prepare to serve Red Sole Meunière (My Signature Dish):

  1. Use 1 of whole fish Red Sole.
  2. You need 1 tbsp of Cake flour.
  3. Get 10 grams of Butter.
  4. Use 1 tbsp of Olive oil.
  5. Use 1 dash of Salt and pepper.
  6. Use of For the sauce:.
  7. Provide 1 tsp of Lemon juice.
  8. Get 1 tbsp of White wine.
  9. Provide 1 tbsp of Heavy cream.
  10. Prepare 1 dash of Salt and pepper.
  11. Get of Side dish.
  12. Take 4 of Green beans (frozen).
  13. Prepare 1 of Turnip.

After preparing the ingridients, now we are set to make our delightful Red Sole Meunière (My Signature Dish):

  1. First prep the fish by washing well and removing the slime on the surface..
  2. Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin..
  3. Flip the fish over, and holding the head, peel the skin back..
  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..
  5. Remove the guts, rinse well, and dry completely. Season with salt and pepper..
  6. Dust with flour. Shake off any excess..
  7. Heat butter and olive oil, then add the fish and cook over low heat..
  8. Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over..
  9. Boil the turnips and green beans..
  10. Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste..
  11. Serve the fish with the cream sauce to finish..

Season the flour with a liberal pinch of salt on a large plate. Pat the fish fillets dry then rest each side, one at a time, in the flour and shake to remove any excess. Melt half the butter in a frying pan over a medium heat when the butter is foaming, fry the fish for a couple of minutes each side until a. For a tasty a quick main dish, try this Dover sole cooked Italian way, soaked in milk, rolled in flour and pan fried in butter or olive oil. Be careful when flipping the fillets, they are delicate and will easily fall apart.

Recipe : Red Sole Meunière (My Signature Dish)

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