Meunier sole
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Meuniere is a French method of frying fish followed by a sauce. Traditionally, this dish uses fillets of flounder or sole. The fish is dredged in flour and fried over low heat in butter. A sauce is then prepared using this butter: lemon juice, zest, and parsley are added to the pan. This simplified recipe takes less than half an hour to prepare, and the flavor combination is exquisite. A classic French dish that will brighten up any everyday menu and is perfect for a festive dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups flour
- 4 fresh flounder fillets, 100-120 g each
- 6 tablespoons unsalted butter
- 1 tsp. grated lemon zest
- 6 tbsp freshly squeezed lemon juice (3 lemons)
- 1 tbsp chopped fresh parsley
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Recipes with similar ingredients: flour, flounder, sole, butter, lemon zest, lemon juice, lemon, parsley
Cooking the dish according to the recipe:
- Preheat oven to 95°C. Prepare 2 ovenproof plates.
- In a large shallow bowl, combine flour, 2 teaspoons salt, and 1 teaspoon black pepper. Pat the flounder fillets dry with paper towels and sprinkle one side with salt.
- In a large (12-inch) skillet, heat 3 tablespoons of butter over medium heat until browned. Dredge 2 flounder fillets in the flour mixture on both sides and add them to the hot oil. Reduce heat to medium-low and fry the fish for 2 minutes. Carefully flip with a metal spatula and fry for another 2 minutes on the other side. While the fish is frying on the other side, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the skillet. Carefully transfer the fish fillets to ovenproof plates and spoon the sauce from the skillet over them. Keep the cooked fish in the warm oven while you fry the remaining 2 fillets. Once fried, transfer them to the same plates. Sprinkle with parsley, salt, and black pepper and serve immediately.
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