SOLE TO THE MEUNIÈRE

Preparation

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The recipes with fish always stand out for their simplicity, that’s why when we resort to classic recipes we immediately check the easy ones that are to prepare and how with a few ingredients it is possible to enhance even more the flavor of the fish. Today we propose you to prepare a traditional French recipe, sole to the Meunière, it is an exquisite traditional French recipe that we are going to prepare with olive oil instead of butter.

The sole is a white fish with a very nice flavor. It is a good source of high biological value proteins and its fat content is quite low. Its mild flavor makes it ideal to introduce fish to children or people with sensitive palates who usually reject other varieties of more resounding flavors.

Elaboration:

The first thing we are going to do is wash the potatoes well with water and cook them, for this we will use a pot with enough water to cover the potatoes and a dessert spoonful of salt, over high heat and when it reaches the boiling point we add the potatoes and cook them for 20 minutes or until you can prick them and be tender.

Once the potatoes are cooked we peel and reserve them.

Chop the parsley leaves, finely and reserve.

The ideal thing is that you ask the fishmonger to remove the skin, guts and head from the sole, but if they do not and you have to clean them at home, it’s simple. Wash them with cold water and make a cut just under the head, both above and below because we are going to remove the skin on both sides and pull it down. Then remove the head and also the guts.

We pepper the flounders on both sides and then pass them through the flour also on both sides and shake them well to remove the excess flour.

We put some Betis oil in a pan over low heat. When it is hot we place the fillets of sole in the pan and cook it.

While the fish is cooking, we cut the potatoes into slices and place them on the plates on which we are going to serve.

We raise the temperature of the fire a little and cook it for 3-4 minutes on each side, enough to get that characteristic golden crust.

We remove the steaks from the pan and place them on the potato beds.

Add a little more Betis oil to the pan (the amount goes depending on the sauce you want to get, so to taste), lower the heat so that it is at minimum and separate the pan a couple of minutes to avoid jumping with what we are going to throw him now.

Add the drained capers, the lemon juice and the chopped parsley leaves. We light the fire again to the minimum and let it cook all together 3 or 4 minutes.

Pour the sauce over the sole, causing it to also fall on the potatoes that appear around it.

Ideally, serve it freshly made and hot.

Note: the quantities indicated are for 4 people, cooking 30 min preparation 40 min.

Our oils

Ingredients

  • 1 flounder per person if they are small or 2 larger for 4 people
  • The juice of 1/2 lemon
  • Some branches of fresh parsley
  • 3 tablespoons of capers
  • Between 1 and 2 potatoes per person, depending on their size
  • Wheat flour to flour the fish a little
  • Betis olive oil
  • Black pepper
  • Salt
  • Cacharreo:
    Medium
  • Difficulty:
    Low
  • Presentation:
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