Red Sole Meunière (My Signature Dish)
Red Sole Meunière (My Signature Dish)

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, red sole meunière (my signature dish). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Red Sole Meunière (My Signature Dish) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Red Sole Meunière (My Signature Dish) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook red sole meunière (my signature dish) using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Red Sole Meunière (My Signature Dish):
  1. Prepare 1 whole fish Red Sole
  2. Take 1 tbsp Cake flour
  3. Get 10 grams Butter
  4. Make ready 1 tbsp Olive oil
  5. Make ready 1 dash Salt and pepper
  6. Make ready For the sauce:
  7. Get 1 tsp Lemon juice
  8. Make ready 1 tbsp White wine
  9. Get 1 tbsp Heavy cream
  10. Prepare 1 dash Salt and pepper
  11. Take Side dish
  12. Prepare 4 Green beans (frozen)
  13. Get 1 Turnip
Instructions to make Red Sole Meunière (My Signature Dish):
  1. First prep the fish by washing well and removing the slime on the surface.
  2. Slice in diagonally on the bottom side around the gill area, but leave the head attached by the skin.
  3. Flip the fish over, and holding the head, peel the skin back.
  4. Remove the skin from the other side. Since there's no head this time, generously salt it to reduce the slime, and use that to hold and peel back the skin.
  5. Remove the guts, rinse well, and dry completely. Season with salt and pepper.
  6. Dust with flour. Shake off any excess.
  7. Heat butter and olive oil, then add the fish and cook over low heat.
  8. Since the fillet is thin, it cooks quickly. Once the fin is colored, flip over.
  9. Boil the turnips and green beans.
  10. Remove the fish from the pan once cooked, and add white wine, salt, pepper, and lemon. Finally add the cream to taste.
  11. Serve the fish with the cream sauce to finish.

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