Saturday, 13 October 2012
Sole Meunière
Ingredients :
- 300 gms Sole fillet
- flour for dusting
- 3 tablespoons butter
- 1/2 small onions, minced
- 2 tbsp white wine
- 1 tbsp lemon juice
- ½ tsp lemon zest
- lemon slices for garnishing
- coriander for garnishing
Preparation :
- Pat the fish dry with paper towels, and season with salt and pepper. Dust the fillet with flour.
- Heat butter in a frying pan and melt the butter.
- Add the fish to the pan and fry till one side is cooked. Flip over to the other side, and continue cooking.
- Once the fish is cooked on both sides, remove from the pan, and keep aside.
- For the Meuniere sauce, fry the minced onions in the butter, until they start to brown. Add the white wine, and boil, until the liquid evaporates. Add the lemon juice and zest along with one more tablespoon of butter to the pan.
- Pour the sauce over the fish.
- Garnish with coriander, lemon slices and serve with roasted potatoes.
Serves 4
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