Sole Meunière with Rice Pilaf
Sole Meunière with Rice Pilaf might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This pescatarian recipe has 1278 calories, 31g of protein, and 91g of fat per serving. For $7.42 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Bon Appetit has 4386 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up flour, clarified butter, kosher salt, and a few other things to make it today. Overall, this recipe earns a super spoonacular score of 85%. Sole Meuniere, Sole Meunière, and Sole Meuniere are very similar to this recipe.
Servings: 4
Ingredients:
1 bay leaf
4 tablespoons clarified butter or ghee
Fleur de sel
1 cup all-purpose flour
2 tablespoons finely chopped fresh parsley
1/3 cup heavy cream
1½ cups jasmine rice
Kosher salt, freshly ground white pepper
¼ cup fresh lemon juice
4 skinless Dover or lemon sole fillets
2 lemons, halved
2 tablespoons olive oil
½ small onion, finely chopped
1 cup plus 4 tablespoons (2½ sticks) unsalted butter
4 tablespoons unsalted butter, cut into pieces
Equipment:
oven
sauce pan
whisk
baking pan
frying pan
Cooking instruction summary:
Preheat oven to 375. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 58 minutes. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 1520 minutes.Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 58 minutes. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 58 minutes. At this point, sauce will look broken and grainy, but it will come back together. Remove from heat and stir in lemon juice and cup water. Cut 2 Tbsp. unsalted butter into small pieces. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute. Add remaining 2 Tbsp. unsalted butter and cook a minute or so until brown. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking. Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley. Serve with rice pilaf and lemon halves alongside.
Step by step:
1. Preheat oven to 37
2. Heat oil in a medium ovenproof saucepan over medium.
3. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 58 minutes.
4. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes.
5. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 1520 minutes.
6. Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 58 minutes.
7. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 58 minutes. At this point, sauce will look broken and grainy, but it will come back together.
8. Remove from heat and stir in lemon juice and cup water.
9. Cut 2 Tbsp. unsalted butter into small pieces.
10. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.
11. Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.
12. Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute.
13. Add remaining 2 Tbsp. unsalted butter and cook a minute or so until brown.
14. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking.
15. Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley.
16. Serve with rice pilaf and lemon halves alongside.
Nutrition Information:
covered percent of daily need
