ERIC'S SOLE MEUNIERE
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place fish, gray-side up, on work surface. Using a paring knife, make an incision 1/2 inch from the tip of the tail fin, just deep enough to remove the gray skin. Grab the skin with one hand while holding the fish in place with your other hand, and gently pull off the skin. Be careful near the fish's eye, as it is easy to damage the flesh in this area. Using kitchen scissors, remove the side and dorsal fins. Place fish, white-side up, on work surface. Using the back of a knife, scrape the white skin to remove the scales. Rinse under cold running water, and pat dry.
- Fill a shallow dish with flour. Season both sides of the fish with salt and pepper, and dust with flour, shaking to remove any excess. Heat oil in a very large skillet over medium heat. Add fish, white-side up. Cook until a crust has formed and fish is golden brown, 4 to 5 minutes; turn fish. Transfer pan to the oven, and cook until fish is golden brown, about 4 minutes.
- Remove fish to a platter; set aside. Add butter to the pan all at once. Cook on medium-low heat until melted and foamy. When the foam becomes golden, squeeze in lemon juice, and whisk to incorporate. Add parsley and almonds, if using, and season with salt and pepper. Pour the sauce over the fish, and serve immediately.
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Erik Steward
[email protected]I would recommend this recipe to anyone who loves fish.
HAANI RAMSATH
[email protected]This recipe is a bit time-consuming, but it's worth it.
Tressy Agwaro
[email protected]This was my first time cooking sole meunière, and it turned out great!
Madyan Almunasri
[email protected]I'm not a fan of fish, but I loved this recipe!
HARRY MAN
[email protected]This recipe was a disappointment.
begüm demirörs
[email protected]I'll definitely be making this again for my next dinner party.
Samwely Lukas
[email protected]This recipe is a keeper!
Anjana Khatiwada
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out right.
Austin Higgins
[email protected]This was the best sole meunière I've ever had!
wolf streaming1323
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Jack Dawson
[email protected]I would have liked more lemon in the sauce.
King Benjamin
[email protected]The fish was a bit dry, but the sauce was delicious.
frankie fitch
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler fish recipes in the future.
Crispen Mupakaviri
[email protected]The sauce was a bit too rich for my taste, but the fish was cooked perfectly.
Lisa Ougrah
[email protected]This was my first time making sole meunière, and it turned out great! The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Nafees Arfatzai
[email protected]I've made sole meunière many times before, but this recipe is by far the best. The addition of white wine and capers really takes this dish to the next level.
Burton Sandt
[email protected]This recipe was easy to follow and the results were delicious. The fish was flaky and tender, and the sauce was rich and creamy. I highly recommend this recipe.
fosu Kingsley
[email protected]I'm not a huge fan of fish, but this sole meunière was amazing! The sauce was so flavorful and the fish was cooked perfectly. I'll definitely be making this again.
Sheikh Bilaw
[email protected]This sole meunière recipe was a hit with my family! The fish was cooked perfectly and the lemon butter sauce was divine. I served it with roasted asparagus and mashed potatoes, and it was a complete meal.