When first drafting my debut cookbook, The Ancestral Desk, I used to be hesitant so as to add my recipe for Sole Meunière. In spite of everything, it comprises just a few substances – fish, butter, and lemon, principally – not precisely an enormous culinary journey. However as time marched on, I’ve come to comprehend that that is one among my most treasured recipes from the e book, partly as a result of it’s so easy and satisfying. A pair weeks again, as we made it once more for dinner, I made a decision to share my recipe on this weblog.
As a result of flounder is simple to seek out right here within the South, we’ve been utilizing it as a substitute of the standard sole. Different flatfish, like plaice or turbot, may also work superb. Enjoyable truth: flatfish have 4 fillets!
From the e book:
Sole meunière is a traditional French dish and a straightforward inclusion on this cookbook; Julia Little one, greatest identified for introducing connoisseur French delicacies to the US, had what she thought-about to be a “culinary revelation” when she first tasted this dish. It’s straightforward to see why, as the mix of delicate white fish, browned butter, and lemon is fundamental however placing and by no means will get outdated.
Sole Meunière (Gluten-free, Excellent Well being Weight loss plan, Paleo, Whole30)
2 sole, plaice, turbot, or flounder filets, about six ounces every
1/4 tsp sea salt
1/4 tsp recent floor pepper
3 tbsp tapioca starch or potato starch
2 tbsp coconut oil or olive oil
2 tbsp butter (ghee for Whole30)
1 lemon, lower into slices
1. Gently rinse and pat dry the filets with paper towels. Sprinkle either side with salt and pepper. Dredge the fish in tapioca starch on either side, shaking off extra flour. Place on a plate and put aside.
2. Warmth the coconut oil in a big skillet on med/excessive warmth till shimmering, about 2 minutes, then add the butter and stir collectively. When the butter stops foaming (about 40 seconds), add the fish and pan-fry till golden brown, about 3 minutes.
3. Rigorously flip the fish and cook dinner till performed, one other 2-3 minutes, including the lemon slices over the last 20 seconds of cooking. Pour the browned butter and lemon sauce over the filets when serving.
