Brown Butter Sole Meunière

Name: Brown Butter Sole Meunière
Yield: 2 servings
Cuisine: American
Ingredients: 2 Sole; 1/2 tsp Salt; 1 dash Black pepper; 3 tbsp Cake flour; 15 grams Butter; 3 tbsp Sake; 1 tsp Soy sauce; 1 dash Parsley; 2 Cherry tomatoes; 1 Asparagus; 7 grams x 2 pieces Butter

cookpad.japan @cookpad_jp

You can make this French dish easily.

If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

You can make this French dish easily.

If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

cookpad.japan @cookpad_jp

You can make this French dish easily.

If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

You can make this French dish easily.

If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

Saved

Ingredients

2 servings

2Sole
1/2 tspSalt
1 dashBlack pepper
3 tbspCake flour
15 gramsButter
3 tbspSake
1 tspSoy sauce
1 dashParsley
2Cherry tomatoes
1Asparagus
7 gramsx 2 pieces Butter

Saved

Steps

1

Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
2

Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
3

Wipe off the moisture on the surface of the sole, and dust with cake flour.
4

Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
5

Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
6

Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
7

Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.