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frenchutama· 4 servings

≈648 kkal · P 25.6g · L 34.5g · KH 58.6g (per recipe, TKPI estimate)

Ikan Sole Meunière

MBG-eligible

Sole Meunière

Ikan Sole Meunière
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

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)

Instructions

  1. 11. Pat the sole fillets dry, season with salt and pepper, then lightly dredge in flour, shaking off excess.
  2. 22. Heat olive oil and 2 tbsp butter in a large skillet over medium‑high heat until the butter foams.
  3. 33. Add the fillets and cook 2–3 minutes per side, until golden brown and just cooked through; transfer to a warm plate.
  4. 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).
  5. 55. Quickly stir in the lemon juice and capers, scraping up any browned bits from the pan.
  6. 66. Return the cooked sole to the pan, spoon the sauce over the fish, and warm for 30 seconds.
  7. 77. Plate the fillets, drizzle with the beurre noisette sauce, garnish with chopped parsley and lemon wedges, and serve immediately.

Source: llm-generated