Ikan Sole Meunière

Name: Ikan Sole Meunière
Cuisine: french
Ingredients: 4 sole fillets (about 150 g each); 1/2 cup all‑purpose flour; 1 tsp salt; 1/2 tsp freshly ground black pepper; 4 tbsp unsalted butter; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; 1 lemon, cut into wedges; 1 tbsp capers (optional)

Layak MBG

Sole Meunière

Bahan

4 sole fillets (about 150 g each)
1/2 cup all‑purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
4 tbsp unsalted butter
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 lemon, cut into wedges
1 tbsp capers (optional)

Cara Membuat

11. Pat the sole fillets dry, season with salt and pepper, then lightly dredge in flour, shaking off excess.
22. Heat olive oil and 2 tbsp butter in a large skillet over medium‑high heat until the butter foams.
33. Add the fillets and cook 2–3 minutes per side, until golden brown and just cooked through; transfer to a warm plate.
44. Reduce heat to medium, add the remaining 2 tbsp butter and let it melt, swirling the pan to create a brown butter (beurre noisette).
55. Quickly stir in the lemon juice and capers, scraping up any browned bits from the pan.
66. Return the cooked sole to the pan, spoon the sauce over the fish, and warm for 30 seconds.
77. Plate the fillets, drizzle with the beurre noisette sauce, garnish with chopped parsley and lemon wedges, and serve immediately.

Sumber: llm-generated