Hoofdgerecht
Sole Meunière
20 minVoor 2Nutri-Score C€€€
C
20 min
20 minSole Meunière
wat u nodig heeft
Ingrediënten
Dover sole (whole, trimmed, skin, head and tail removed, wing bones snipped away)Vis2 stukken
flour (seasoned, for dusting)Voorraadkast60 g
salt (for seasoning the flour)Kruiden en specerijen3 g
black pepper (freshly ground, for seasoning the flour)Kruiden en specerijen1 g
olive oil (generous glug)Voorraadkast40 ml
butter (generous amount, for basting)Zuivel100 g
lemon (juiced)Groente en fruit1 stuk
fresh parsley (finely chopped)Groente en fruit20 g
capers (drained)Voorraadkast20 g
per portie
Voedingswaarden
697kcal
- Koolhydraten
- 25 g
- Eiwitten
- 31 g
- Vetten
- 53 g
wat u gebruikt
Keukengerei
Koekenpan
spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Spoon the sauce generously over the fish and serve immediately.
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