Ingredients
- Meunire
- Alaska Sole fillets, 4-5 oz. ea. 3-4 lbs.
- Salt 2 tsp.
- Black pepper 1 tsp.
- Flour 2 cups
- Butter, salted 12+ Tbsp.
- Lemon, juiced 2 ea.
- Curly Endive Salad
- Curly endive 6 oz.
- Arugula 4 oz.
- Parsley leaves, fresh 1 cup
- Lemon zest 1 Tbsp.
- Olive oil 4 oz.
- White wine or champagne vinegar 1 oz.
- Sea salt 1 tsp.
- Assembly:
- Brioche bun 12 ea.
- Butter, softened 8 Tbsp.
- Capers to garnish
Servings:
Units:
Instructions
- Meunire: Season fillets with salt and pepper. Spread flour on plate, dredge fillets in flour, shaking off excess. Melt 1 Tbsp. butter in
- large skillet; add a fillet and cook over high heat for 2 minutes. Turn fullet and cook for 1 minute. Repeat process for each fillet.
- When all fillets are cooked, melt remaining butter in skillet, stirring often until butter smells nutty and is golden brown. Remove brown
- butter from heat and set aside.
- Curly Endive Salad: Combine all ingredients; toss to combine. Drizzle with oil and vinegar; add salt. Refrigerate.
- Assembly: Open brioche bun, spread with butter and toast on griddle or under broiler. Place sole fillet on toasted bun bottom. Drizzle with
- warm Meunire sauce from the skillet. Arrange salad on top of sole fillet. Garnish with capers. Lean bun crown against salad.
- ALTERNATIVE MENU IDEAS
- PASTA
- Toss sauted sole and cooked fettucine or linguine with Meunire sauce. Top with Parmesan cheese, parsley and freshly ground black pepper.
- SOLE FRITES
- Serve with crispy French fries for a bistro classic. Add a bit more Meunire sauce to season the fries.
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