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Sole Meunière
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Sole Meunière

20 minPorcje: 2Nutri-Score C€€€
od @ed.cudlipp3 importyugotowano 0 razy
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Składniki

2 osoby
  • Dover sole (whole, trimmed, skin, head and tail removed, wing bones snipped away)Ryby2 kawałki
  • flour (seasoned, for dusting)Spiżarnia60 g
  • salt (for seasoning the flour)Przyprawy3 g
  • black pepper (freshly ground, for seasoning the flour)Przyprawy1 g
  • olive oil (generous glug)Spiżarnia40 ml
  • butter (generous amount, for basting)Nabiał100 g
  • lemon (juiced)Warzywa i owoce1 kawałek
  • fresh parsley (finely chopped)Warzywa i owoce20 g
  • capers (drained)Spiżarnia20 g

na porcję

Wartości odżywcze

697kcal

Węglowodany
25 g
Białko
31 g
Tłuszcz
53 g
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Przybory

  • Patelnia
  • spoon

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Serve

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