How to Cook Lemon Sole Fillets Meunière Like a Pro - Delicious Recipe to Impress Your Guests скачать в хорошем качестве

How to Cook Lemon Sole Fillets Meunière Like a Pro - Delicious Recipe to Impress Your Guests

Fish Society’s very own chef Tim shows us how to make a beautiful Lemon Sole Meunière using one of our Whole Lemon Soles. Sole meunière is a classic French seafood dish where a skinned whole sole is dredged in seasoned flour, pan fried in butter and served with browned butter with capers, parsley and lemon juice. It is recommended to use a whole fish for this dish. When whole, the fish will hold together during the cooking. Ready in a mere 20 minutes, this Lemon Sole Meunière recipe highlights the fish's delicate texture and flavour without overpowering them. RECIPE Ingredients: 1 Whole Lemon Sole (grey skin, head and dorsal fins removed) 2 Tbsp butter 2 Tbsp chopped flat-leaf parsley 2 Tbsp capers 1 x Lemon Olive oil for frying Salt + Pepper Method: 1. Dredge the lemon sole in seasoned flour on both sides and dust off any excess flour. 2. Heat the pan with some oil and butter and fry the sole on a medium heat until golden and crispy on both sides. 3. Remove the fish from the pan, allow it to rest. Add a knob of butter and let it bubble away until brown and nutty. Add the capers, lemon juice and chopped parsley. 4. Serve the Lemon Sole with the brown butter sauce and enjoy! Shop our Whole Lemon Sole.. https://www.thefishsociety.co.uk/lemo...