A few birthdays ago (when I was not plant-based yet) I had the pleasure to try this unforgettable dish I ordered in one of the restaurants in BGC. It was so unforgettable that I am still talking about it up to now – even when I have turned vegan – and so much so that I have also prepared this for my family.
Sole meuniere is a classic, well-loved French dish that dates back to the times of King Louis 14th. Meuniere is French for ‘to cook and serve in lightly browned butter with lemon juice and parsley.’ This is a very simple dish that you can prepare and serve on special occasions too.
1kg sole fillet
2 to 3 tablespoons of butter, unsalted
Cherry tomatoes, halved
A few pieces of anchovy fillets
Button mushrooms, sliced
1 tablespoon capers
Juice of 1 lemon
Salt and pepper
Flour for coating
1. Wash the fish fillet and pat dry.
2. Season with salt and pepper.
3. Dip the fish fillets in flour to coat and shake off excess.
4. In a pan, add unsalted butter.
5. Pan fry the fillets and set aside.
6. In the same pan, add more butter until golden.
7. Add the rest of the ingredients and mix to incorporate. Remove from heat.
8. In a serving dish, place the pan-fried fish and spoon sauce over fish. Serve with lemon wedges.
Yield: Serves 3 to 4
– Use quality fish fillet as this is the center of the dish. A good alternative to sole is to use flounder (dapa).
– Easy on the anchovy as the fish is already seasoned. The capers will also help taper off the saltiness.
– If you prefer to keep it simple and stick to the classic: the sole meuniere sauce uses butter, parsley and lemon.
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