Sole Meuniere is one of the best-known French fish dishes. It consists of sole filets which are lightly sautéed in butter, sprinkled with flour, and cooked over low heat until golden. The fish is then turned over and cooked on the other side. The finished dish is sprinkled with lemon juice and garnished with parsley and toasted almonds.
This dish is fairly simple to make but it is not something you want to rush through. The first step is to dredge the sole in flour, salt, and pepper. I like to do this on a piece of wax paper. The fish should be completely covered with the flour mixture and any excess shaken off before you put it into the pan.
Once you have browned the fish, you will pour off most of the butter and let it cool a bit before deglazing the pan with lemon juice and adding additional butter to finish cooking the fish. One important note here: do not use fresh lemon juice from the bottle for this recipe as it makes a very bitter sauce. Be sure to use freshly squeezed lemons for the best results. You will end up with a nice light brown sauce at the bottom of your pan which makes a wonderful accompaniment for boiled potatoes or steamed asparagus spears.
Meaning of meunière in French
Meunière is a cooking and garnishing technique. To make sauce meunière, first, melt butter in a frying pan and cook it until browned. Remove the butter from the pan and set it aside. Dredge each piece of fish in flour, shake off excess flour, and fry the fish. When the fish has finished cooking, pour the browned butter over the top of it.
The term meunière can be used to describe other foods besides fish (such as chicken or steak), but it most commonly refers to a filet of sole. The term also can be used as an adjective to describe something that is served with this type of sauce. For example, you might order a sole meunière at a restaurant
History:
The term meunière comes from the French word Meunier, which means "miller." In making flour, millers would end up with some flour on their hands when they finished sifting the grain for grinding. They would then use this slightly greasy flour to coat their food before frying it in butter
What region of France is sole meuniere from?
The origin of sole meunière is usually given as the French region of Normandy. As the name suggests, it's also popular in the Meuse River valley, which flows from Champagne-Ardenne through Lorraine and into the Rhine. It's said that sole meunière was popularized by Chef Marie-Antoine Carême in the early 19th century, who first served it at a dinner for King George IV of England.
Sole meuniere is a traditional French preparation for sole, an ocean fish with a delicate flavor. With the name meaning "miller's wife," the dish is often served with a simple lemon and butter sauce sprinkled with parsley and sometimes lightly browned almonds.
Historically, it has been considered one of the finest ways to prepare a sole, although modern chefs have experimented with many additions and variations on the basic sauce recipe. It is typically served alongside rice or potatoes, although some restaurants also offer it with pasta dishes or even vegetables.
Why is it called sole meuniere?
I'm really curious about the etymology of "sole meuniere." The dish is French, and I know that meuniere means "in the manner of the miller's wife." But what does that have to do with fish? What did a miller's wife do to her fish? Note: in case you're wondering, this is what it should look like.
The reason why this dish is traditionally prepared with the sole (a flatfish) instead of other fish is that the sole was easier to catch in coastal areas like Normandy and Brittany. (In fact, there are recipes for sole meuniere that are spelled sole meuniere, which indicates that at some point it was made with any kind of fish.)
What does meuniere mean, though? The name comes from one of the two ways this dish is traditionally prepared. To make beurre noisette ("hazelnut butter"), you melt butter in a pan, and then cook it until the milk solids start to brown and give off a nutty aroma. Meuniere refers specifically to a technique where you dredge something (usual seafood) in flour before frying it in a beurre noisette. The dish itself
What kind of fish is sole?
Sole is a type of flatfish that is popular in European countries such as France, Belgium, and the United Kingdom. Sole is one of many species of flatfish, which are fish that have evolved to lie on the seafloor with both eyes on one side of their head. They spend most of their lives lying on the bottom of shallow waters or ocean floors.
Flatfish are found throughout the world's oceans but only a few varieties are popular for consumption. Dover sole and lemon sole are some of the most commonly eaten types of the sole.
Sole is a type of flatfish
All soles have an oval body but they vary in size and color. Some can grow up to six feet and weigh more than 100 pounds. Others are much smaller. Most are yellow on top and white on the bottom. But their coloring can also be yellow, brown, or gray depending on the species and where it lives.
Sole is a mild-tasting, lean and flaky fish with a firm texture. It's low in fat and high in protein, making it a healthy addition to any diet. Because the sole is so thin, it tends to cook fast so you should prepare it over low or medium heat for only 2-3 minutes per side at most.
What is Saute Meuniere?
Saute meuniere (pronounced MEHN-yair) is a classic French cooking method that is extremely simple to do at home. It involves sauteing something in fat and then serving it with the sauce that consists of the fat, browned bits, and liquid. In its purest form, the liquid used in a meuniere sauce is water or broth, but white wine is also common. Vinegar or lemon juice can be added for bright acidity. Herbs and butter are typical additions to give the sauce more depth of flavor.
Meuniere means "miller's wife" in French; what this means for cooking is unclear, but it seems to imply that this dish is rustic or peasant food. It can apply to anything from chicken to fish; the name refers to the technique of cooking rather than a specific ingredient.
Taste of Meuniere Sauce
Meuniere sauce is a German name for a simple browned butter sauce. It's called meuniere because it traditionally was prepared with fish. Milk and flour are added to the browned butter in a process known as making a roux, and the mixture is cooked until it thickens. The thickener for this sauce could be something other than flour, sometimes even breadcrumbs, but most recipes call for flour.
This light-brown sauce has a delicate taste. When served with fish, such as trout or sole, the fish is typically dredged in flour and then sauteed in butter. The browned butter drippings are then used to make the sauce. Meuniere is a French sauce and is often served with fish. It is a sauce made with browned butter, parsley, lemon juice, and salt and pepper. It's fairly simple to make and adds to the dish.
Meuniere means 'millers wife' in French. The term was used to describe foods that have been dredged in flour and sauteed in butter. According to some sources, the term meunière is also used to describe floured food that has been fried in a pan without oil or fat.
What is meuniere sauce made of?
Meuniere sauce is a classic French butter sauce made with browned butter, lemon juice, and parsley. The literal translation of meuniere is "miller's wife." It refers to the wife of any worker involved in making or dealing with flour or grain (such as a miller or a baker).
A dish topped with this sauce is typically sauteed or fried and then dusted with flour before being cooked. The sauce is made with the browned butter leftover from cooking the fish, along with a squeeze of lemon and some minced parsley.
As you can imagine, meuniere sauce goes particularly well with fish dishes. It is salty, nutty flavor pairs especially well with milder fish like sole, flounder, tilapia, trout, or salmon. It's also good for shrimp or scallops, and even chicken!
- Meuniere sauce is both a mother sauce, meaning that it can be used as the basis for other sauces, and one of the five mother sauces of French cooking.
- Though you may not be familiar with the name, you've likely encountered meuniere sauce before. It's a French classic, and if you've ever eaten trout amandine or Dover sole meuniere, then you've tasted it.
- The sauce is made with simple ingredients: butter, lemon juice, and parsley.
When sautéing or pan-frying fish it is best to fish?
- When sautéing or pan frying fish it is best to pat the fish dry with a paper towel before cooking, as this will help remove excess moisture and keep the fish from steaming.
- When sautéing or pan frying fish it is best to season the fish with salt and pepper before cooking, as this will enhance the flavor and prevent the seasoning from falling off during cooking
- When sautéing or pan frying fish it is best to dredge the fish in flour before cooking, as this will provide a crispy crust and keep the seasoning from falling off during cooking
- When sautéing or pan frying fish it is best to cook skin side down first, as this will allow for even browning
- When sautéing or pan frying fish it is best to cook at medium-high heat, as this will prevent sticking
- When sautéing or pan frying fish it is best to use oil that has a high smoke point such as canola oil or ghee, as this will prevent burning
Sole is a healthy fish to eat
The health benefits of fish have been known for a long time. It is one of the most nutritious foods that you can eat. However, there are some types of fish that are not as healthy as others. Sole is a type of flatfish and the world's second most expensive fish after caviar. It is also one of the types of fish that is not very good for you. Here are some reasons why you might want to avoid it.
Why You Should Avoid Sole?
- Sole is high in mercury
- Sole contains too much salt
- Sole is high in Calcium
- Sole contains saturated fats
Sole is the same as flounder
Sole and Flounder are two types of fish found in the ocean. Both of them belong to the Flatfish category and can swim both in the upper and lower part of the water. Sole is commonly eaten fish in many parts of Europe and North America. Flounder is also a popular fish, but it is much more expensive than Sole.
There are many differences between them, for example, size, appearance, taste, and so on. This article attempts to highlight some of these differences between sole and flounder in tabular form.
What do you eat with sole?
There are lots of things you can eat with the sole. Here are just a few ideas:
- Fish and chips
- Roast sole
- Sole in white wine
- Sole meunière
Serving options with sole meunière
Sole meunière is the quintessential French fish dish. It’s elegant, it’s simple to make at home and it’s easy to give a twist or two to make your own. The name means simply “sole in the style of the miller’s wife,” and that classic preparation involves dredging sole fillets in flour and browning them in butter. The sauce is made from the browned bits left in the pan and from a few other ingredients. Once you have mastered this basic technique, you can use it with any number of white-fleshed fish including flounder, cod, or sea bass.
A few tips will help ensure success when making this dish:
- After removing the first batch of cooked fillets from the pan, add a little more butter if needed to keep the remaining fillets from sticking to the pan as they cook.
- The simplest way to get a nice crispy skin on your sole is by placing them skin side up on top of some paper towels to dry out for about an hour before cooking.
So make this delicious Sole Meuniere and enjoy your Sauted Sole.
