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Sole Meunière
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Sole Meunière

20 minPour 2Nutri-Score C€€€
par @ed.cudlipp3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • Dover sole (whole, trimmed, skin, head and tail removed, wing bones snipped away)Poissons2 morceaux
  • flour (seasoned, for dusting)Épicerie60 g
  • salt (for seasoning the flour)Épices3 g
  • black pepper (freshly ground, for seasoning the flour)Épices1 g
  • olive oil (generous glug)Épicerie40 ml
  • butter (generous amount, for basting)Produits laitiers100 g
  • lemon (juiced)Fruits et légumes1 morceau
  • fresh parsley (finely chopped)Fruits et légumes20 g
  • capers (drained)Épicerie20 g

par portion

Nutrition

697kcal

Glucides
25 g
Protéines
31 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • spoon

pas à pas

Préparation

  1. Prepare the sole

    • Ask your fishmonger to trim the sole, or do it yourself: remove the skin, head and tail and snip away the small bones along the wings.
    • Lightly coat the fish in seasoned flour, shaking off any excess so you get just a thin dusting.
    Étape 1

  2. Fry the fish in olive oil

    • Heat a generous glug of olive oil in a large frying pan over a medium heat.
    • Add the sole and cook until lightly golden.
    Étape 2

  3. Baste with butter and lemon

    • Add a really generous amount of butter and a good squeeze of lemon juice.
    • As the butter melts and foams, spoon it continuously over the fish until cooked through.
    Étape 3

  4. Make the butter sauce

    • Carefully lift the sole out of the pan and transfer to a serving plate.
    • Add another squeeze of lemon juice to the buttery pan juices, then the finely chopped parsley and the capers, and let the butter brown gently.
    Étape 4

  5. Serve

    • Spoon the sauce generously over the fish and serve immediately.
    Étape 5
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