Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red sole meunière (my signature dish). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red Sole Meunière (My Signature Dish) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Red Sole Meunière (My Signature Dish) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Red Sole Meunière (My Signature Dish):
- Get 1 whole fish Red Sole
- Take 1 tbsp Cake flour
- Prepare 10 grams Butter
- Prepare 1 tbsp Olive oil
- Prepare 1 dash Salt and pepper
- Take For the sauce:
- Prepare 1 tsp Lemon juice
- Make ready 1 tbsp White wine
- Take 1 tbsp Heavy cream
- Prepare 1 dash Salt and pepper
- Take Side dish
- Take 4 Green beans (frozen)
- Make ready 1 Turnip
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.
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