Red Sole Meunière (My Signature Dish)

Name: Red Sole Meunière (My Signature Dish)
Yield: 1 serving
Cuisine: American
Ingredients: 1 whole fish Red Sole; 1 tbsp Cake flour; 10 grams Butter; 1 tbsp Olive oil; 1 dash Salt and pepper; 1 tsp Lemon juice; 1 tbsp White wine; 1 tbsp Heavy cream; 1 dash Salt and pepper; 4 Green beans (frozen); 1 Turnip

cookpad.japan @cookpad_jp

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.

Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.

Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

cookpad.japan @cookpad_jp

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.

Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.

Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

Saved

Ingredients

1 serving

1whole fish Red Sole
1 tbspCake flour
10 gramsButter
1 tbspOlive oil
1 dashSalt and pepper
For the sauce:
1 tspLemon juice
1 tbspWhite wine
1 tbspHeavy cream
1 dashSalt and pepper
Side dish
4Green beans (frozen)
1Turnip

Saved

Steps

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.