Sole Meuniere
Ingredients: Dover sole, ap flour, kosher salt, butter, neutral oil · 30 min cook time · 580kcal · ₩37,550
Ingredients
1마리 Dover sole, 30g ap flour, 5g kosher salt, 80g butter, 15ml neutral oil, 1ea lemon, 10g parsley, 15g capers, 50g marine asparagus
Instructions
1. Take off the skin of the Dover sole using a filet sole knife and a tea towel starting from the tail area.
2. Make a very small incision to remove the guts and clean the fish completely without bruising.
3. Chop parsley leaves and capers finely.
4. Trim the woody parts of the marine asparagus.
5. Season the sole with kosher salt and coat it lightly with all-purpose flour, tapping off the excess.
6. Warm the pan over medium-high heat, add neutral oil and high-quality French butter, and cook the fish for about a minute and a half per side while continuously basting with foamy brown butter.
7. Remove the fish to a cutting board, leave residual butter in the pan, and add lemon juice to stop the cooking process. Mix in capers and chopped parsley to finish the sauce.
8. Boil water and cook the marine asparagus briefly.
9. Debone the cooked fish, removing the four fillets carefully and ensuring no bones remain.
10. Reconstruct the fish on a plate with asparagus on the sides, finish with lemon wrapped in cheesecloth, dill, and pour the generous warm brown butter sauce over the fillets.
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