ERIC'S SOLE MEUNIERE
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place fish, gray-side up, on work surface. Using a paring knife, make an incision 1/2 inch from the tip of the tail fin, just deep enough to remove the gray skin. Grab the skin with one hand while holding the fish in place with your other hand, and gently pull off the skin. Be careful near the fish's eye, as it is easy to damage the flesh in this area. Using kitchen scissors, remove the side and dorsal fins. Place fish, white-side up, on work surface. Using the back of a knife, scrape the white skin to remove the scales. Rinse under cold running water, and pat dry.
- Fill a shallow dish with flour. Season both sides of the fish with salt and pepper, and dust with flour, shaking to remove any excess. Heat oil in a very large skillet over medium heat. Add fish, white-side up. Cook until a crust has formed and fish is golden brown, 4 to 5 minutes; turn fish. Transfer pan to the oven, and cook until fish is golden brown, about 4 minutes.
- Remove fish to a platter; set aside. Add butter to the pan all at once. Cook on medium-low heat until melted and foamy. When the foam becomes golden, squeeze in lemon juice, and whisk to incorporate. Add parsley and almonds, if using, and season with salt and pepper. Pour the sauce over the fish, and serve immediately.
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KeisukExyz LOL
[email protected]This recipe is a great way to cook sole. The fish was cooked perfectly and the sauce was very flavorful.
Romasdaubaris1114
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about how delicious it was.
absolutezero
[email protected]This dish was a bit too fishy for my taste, but my husband loved it.
Misheel misheel
[email protected]I've never had sole meunière before, but I'm so glad I tried this recipe. It was absolutely delicious!
Anwar Zahir
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Tj Bar
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The sole was cooked perfectly and the sauce was very flavorful.
Hanna Maliah
[email protected]The sauce was a little too salty for my taste, but other than that, this dish was delicious.
safi elhamudin
[email protected]This dish was so easy to make and it tasted like I was eating in a fancy restaurant.
Al Burgess
[email protected]I've made sole meunière many times before, but this recipe is by far the best. The addition of lemon zest and capers really takes the dish to the next level.
Sohaib Akram
[email protected]This was my first time making sole meunière and it turned out amazing! The fish was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.