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
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- 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.
- Spread half of the butter over the top of the fish.
- 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.
- Lift the fish out and place on warm serving plates.
- Add the remaining butter to the pan and, once melted and frothing, add the parsley, chives and lemon juice and stir everything together.
- Cook for 10–15 seconds on a high heat and then spoon the sauce over the fish.
- 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
You might also like
lovefood's top five fish recipes from around the world
Fish and chips with tartare sauce recipe