Ingredients with Measurements:
- 4 sole fillets
- 2 cups of fish stock
- 1/2 cup of white wine
- 1/2 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Slotted spatula
- Plate
Step-by-step instructions:
1. In a large skillet, combine the fish stock and white wine and bring to a simmer over medium heat.
2. Season the sole fillets with salt and pepper and add them to the skillet.
3. Poach the sole fillets for about 5 minutes, or until they are cooked through.
4. Using a slotted spatula, transfer the sole fillets to a plate and keep them warm.
5. In a small saucepan, melt the butter over medium heat.
6. Add the flour and whisk until the mixture is smooth.
7. Cook the butter-flour mixture for about 2 minutes, or until it turns golden brown.
8. Remove the saucepan from the heat and add the lemon juice and chopped parsley.
9. Whisk the sauce until it is smooth.
10. Pour the sauce over the poached sole fillets and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Skillet should be heated to medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 11g
Protein: 27g
Sodium: 400mg
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- White wine can be substituted with chicken or vegetable broth.
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with margarine or vegetable oil.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Parsley can be substituted with chives or tarragon.
Variations:
- Add capers to the sauce for a tangy flavor.
- Substitute the sole fillets with other white fish, such as cod or haddock.
- Add sliced mushrooms to the sauce for a richer flavor.
- Substitute the parsley with other fresh herbs, such as basil or cilantro.
Tips and tricks:
- Make sure the fish stock and white wine mixture is simmering before adding the sole fillets.
- Use a slotted spatula to transfer the sole fillets to the plate to avoid breaking them.
- Keep the sole fillets warm while making the sauce to prevent them from getting cold.
- Whisk the butter-flour mixture constantly to avoid burning it.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
This dish should not be reheated.
Presentation ideas:
Serve the poached sole fillets on a white plate with the sauce drizzled over them. Garnish with a lemon wedge and a sprig of parsley.
Garnishes:
- Lemon wedges
- Sprigs of parsley
- Capers
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Steamed vegetables, such as asparagus or green beans
- Roasted potatoes or rice pilaf
Suggested side dishes:
- Steamed vegetables, such as asparagus or green beans
- Roasted potatoes or rice pilaf
Troubleshooting advice:
- If the sauce is too thick, add more fish stock or white wine to thin it out.
- If the sauce is too thin, add more flour to thicken it.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store fish in the refrigerator until ready to use.
- Wash hands and utensils thoroughly before and after handling fish.
Food history:
Meunière is a French term that means "miller's wife." The dish is named after the wife of a miller who used to cook fish in butter and lemon juice. The dish became popular in the 19th century and is now a classic French dish.
Flavor profiles:
This dish has a delicate and light flavor, with a tangy and buttery sauce.
Serving suggestions:
Serve the poached sole fillets with a side of steamed vegetables and roasted potatoes or rice pilaf.
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Region: French