Rachel Allen's sole meunière recipe

Rachel Allen's sole meunière recipe

Great fresh fish needs very little doing to it. With just some fantastic butter and a few herbs, you have a truly spectacular meal.

Ingredients

  • 50 g butter, softened
  • 2 tbsp plain flour
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 pinch salt and pepper
  • 2 skinned fillets of sole
  • 1 small squeeze of lemon juice
  • 1.8 oz butter, softened
  • 2 tbsp plain flour
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 pinch salt and pepper
  • 2 skinned fillets of sole
  • 1 small squeeze of lemon juice
  • 1.8 oz butter, softened
  • 2 tbsp plain flour
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 pinch salt and pepper
  • 2 skinned fillets of sole
  • 1 small squeeze of lemon juice

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Sift the flour onto a large plate and season with salt and pepper. Pat the fish fillets dry with kitchen paper and lay in the flour, dusting each side with a light coating.
  2. Spread half of the butter over the top of the fish.
  3. Place a large frying pan on a medium heat and place the fish, buttered side down, into the pan and gently fry for 2–3 minutes until a nutty golden brown in colour. Carefully turn over and cook for a further 2–3 minutes on the other side.
  4. Lift the fish out and place on warm serving plates.
  5. Add the remaining butter to the pan and, once melted and frothing, add the parsley, chives and lemon juice and stir everything together.
  6. Cook for 10–15 seconds on a high heat and then spoon the sauce over the fish.
  7. Serve immediately.

Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit www.facebook.com/KerrygoldUK

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