Ingredients with Measurements:
- 4 sole fillets (about 6 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Steamer basket
- Large skillet with lid
Step-by-step instructions:
1. Rinse the sole fillets and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the sole fillets in the flour mixture, shaking off any excess.
4. In the skillet, melt the butter and olive oil over medium heat.
5. Once the butter has melted and is foamy, add the sole fillets to the skillet.
6. Cover the skillet with a lid and steam the sole fillets for about 5-7 minutes, or until they are cooked through and flaky.
7. Remove the sole fillets from the skillet and place them on a serving platter.
8. Add the lemon juice to the skillet and stir to combine with the remaining butter and oil.
9. Pour the lemon-butter sauce over the sole fillets.
10. Sprinkle the chopped parsley over the top of the sole fillets.
11. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 19g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 390mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 0g
Protein: 26g
Substitutions for ingredients:
- Sole fillets can be substituted with any other white fish fillets, such as cod or haddock.
- All-purpose flour can be substituted with gluten-free flour or cornstarch for a gluten-free option.
- Unsalted butter can be substituted with salted butter, but be sure to adjust the amount of added salt accordingly.
Variations:
- Add capers to the lemon-butter sauce for a tangy twist.
- Substitute the parsley with fresh thyme or dill for a different flavor profile.
- Serve the steamed sole fillets over a bed of sautéed spinach or roasted vegetables for a complete meal.
Tips and tricks:
- Make sure to pat the sole fillets dry before dredging them in the flour mixture to ensure a crispy coating.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Be careful not to overcook the sole fillets, as they can become tough and rubbery.
Storage instructions:
Store any leftover steamed sole meunière in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the steamed sole meunière, place the fillets in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the steamed sole meunière on a white platter with a sprig of fresh parsley on top for a simple and elegant presentation.
Garnishes:
Fresh parsley, lemon wedges, or capers can be used as garnishes.
Pairings:
Pair the steamed sole meunière with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a simple green salad would be great side dishes to serve with the steamed sole meunière.
Troubleshooting advice:
If the flour coating on the sole fillets is not crispy, try increasing the heat slightly and cooking the fillets for a shorter amount of time.
Food safety advice:
Make sure to cook the sole fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Sole meunière is a classic French dish that originated in the coastal regions of France, where sole is a popular fish.
Flavor profiles:
The steamed sole meunière has a delicate and mild flavor, with a crispy flour coating and a tangy lemon-butter sauce.
Serving suggestions:
Serve the steamed sole meunière as a main course for a dinner party or a special occasion.
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Region: French