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sole meunière (filetto di sogliola al limone)
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ingredients: | |
5 tablespoons | extra-virgin olive oil, plus more for finishing the sauce if you like |
6 tablespoons | unsalted butter |
6 fillets | gray or lemon sole, approximately 2 1⁄2 pounds All-purpose flour for dredging |
5 cloves | garlic, crushed and peeled |
12 | thin lemon slices, (about 2 lemons) |
3 tablespoons | drained tiny capers |
1⁄4 cup freshly squeezed lemon juice 1⁄4 cup dry white wine 1⁄2 cup vegetable stock or water | |
2 tablespoons | chopped fresh parsley |
Salt | |
freshly ground black pepper |
directions:
1. Preheat the oven to 250 degrees F. Heat 3 table- spoons of the olive oil and 4 tablespoons of the but- ter in a large, heavy skillet over medium-high heat until the butter is foaming.
2. Dredge the fillets in the flour to coat both sides lightly. Gently lay as many of the fillets in the pan as fit without touching. Cook just until the under- side is lightly browned, about 4 minutes. Flip them gently with a wide metal spatula, and cook until the second side is browned and the fish is opaque in the center, about 2 minutes. Transfer them with the spatula to a baking sheet, and keep them warm in the oven. Repeat if necessary with the remaining fillets, adjusting the heat under the skillet to prevent the bits of flour in the pan from burning.
3. When all the sole fillets have been browned, carefully wipe out the skillet with a wad of paper towels. Add the remaining olive oil and the remaining butter and crushed garlic, and return to medium heat. When the butter is foaming, slide in the lemon slices, and cook, stirring gently, until they are sizzling and lightly browned. Stir in the capers, and heat until they are sizzling, about 1 minute. Pour in the lemon juice and wine, bring to a boil, and cook until reduced by about half. Pour in the vegetable stock, bring to a boil, and boil until the sauce is lightly thickened, about 2 minutes. If you like, drizzle in a tablespoon or two of olive oil to enrich the sauce. Sprinkle in the parsley, and taste, seasoning with salt and pepper if you like.
4. Remove the sole from the oven, and set one fillet in the center of each plate. Fish the lemon slices out of the sauce, and top each fillet with two of them. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.
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