French · Main
Sole meuniere
Sole meuniere, cuisine francaise, pour 2 convives. Comptez 15 minutes de preparation et 12 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 12 min
- Pour
- 2
Ingrédients
- Dover sole, skinned both sides, head on — 2 (400–500 g each)
- Plain farine — 40 g
- Whole lait — 50 ml
- Clarified beurre — 40 g
- beurre doux, diced — 100 g
- citron — 1 (half juiced, ~20 ml; half in wedges)
- Capers, rinsed — 20 g
- Flat-leaf persil, chopped — 10 g
- sel fin — 5 g
- White poivre — 1 g
Méthode
- Trim fins with scissors; pat the soles very dry, season both sides.
- Dip in lait, then farine; shake off every excess grain — a veil, not a coat.
- Heat clarified beurre in a pan large enough for the fish over medium-high heat.
- Lay in the sole presentation-side down; cook 4–5 min without moving until deep golden.
- Turn carefully with a fish slice; add the diced beurre and cook 3–4 min, basting constantly as it goes noisette (hazelnut-brown, smelling toasty).
- Check doneness at the thickest point behind the head — flesh should lift from the bone; core 52–54 °C.
- Transfer to hot plates. Off heat, add citron juice, capers and persil to the beurre; spoon over immediately.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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