Red Sole Meunière (My Signature Dish). (Sole à la meunière, Sogliole alla mugnaia). This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and In French, meunière refers to the miller's wife, referring to the fact that flour is used to dust the fish. This traditional French dish rose to worldwide.

Red Sole Meunière (My Signature Dish) Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. My market didn't have any good sole so they suggested Onaga fillets. They were probably too thick as the fish burned and wasn't completely cooked inside.

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, red sole meunière (my signature dish). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Red Sole Meunière (My Signature Dish) is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. Red Sole Meunière (My Signature Dish) is something which I've loved my whole life. They are nice and they look wonderful.

(Sole à la meunière, Sogliole alla mugnaia). This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and In French, meunière refers to the miller's wife, referring to the fact that flour is used to dust the fish. This traditional French dish rose to worldwide.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Red Sole Meunière (My Signature Dish):

{Get 1 of whole fish Red Sole.
{Prepare 1 tbsp of Cake flour.
{Prepare 10 grams of Butter.
{Get 1 tbsp of Olive oil.
{Prepare 1 dash of Salt and pepper.
{Get of For the sauce:.
{Get 1 tsp of Lemon juice.
{Make ready 1 tbsp of White wine.
{Take 1 tbsp of Heavy cream.
{Take 1 dash of Salt and pepper.
{Make ready of Side dish.
{Get 4 of Green beans (frozen).
{Get 1 of Turnip.

Sole meunière is a classic French dish and an easy inclusion in this cookbook; Julia Child, best known for introducing gourmet French cuisine to the United States, had what she considered to be a "culinary revelation" when she first tasted this dish. Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process.

Instructions to make Red Sole Meunière (My Signature Dish):

First prep the fish by washing well and removing the slime on the surface..
Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin..
Flip the fish over, and holding the head, peel the skin back..
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..
Remove the guts, rinse well, and dry completely. Season with salt and pepper..
Dust with flour. Shake off any excess..
Heat butter and olive oil, then add the fish and cook over low heat..
Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over..
Boil the turnips and green beans..
Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste..
Serve the fish with the cream sauce to finish..

Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Julia Child's classic recipe for sole meunière (including tips for what to serve with it). This is the dish that transformed her from a person who simply loved to eat into one of the world's greatest culinary Recipes, French Cuisine, Julia Child Classics. Sole Meunière from the Incomparable Julia Child. Fresh red fruits on the nose with a hint of dark cherry.

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