TheRealAndra Posted July 21, 2012 Share Posted July 21, 2012 I made this last night with a simple green salad and it was delightful! I used finely ground almonds to "bread" the Dover sole and clarified pastured butter. This recipe is courtesy of Jenny at The Nourished Kitchen. a recipe: sole meunière YIELD: Four servings (04 Servings) PREP: 15 miningredients 4 filets of Dover sole, about 4 ounces each 1/2 cup flour, any will do, but I prefer sprouted flour or nut flour about 6 tablespoons butter or ghee , divided juice and zest of three lemons about 1/2 to 3/4 cup fresh curly parsley, minced additional lemon, to serve unrefined sea salt and freshly cracked pepper, to taste Dredge the filets in flour until well-coated. Heat 4 tablespoons butter or ghee in a cast iron skillet over a medium flame until the butter begins to foam and brown (this foaming process will not occur if you're using ghee or clarified butter). Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes. Remove the fish from the skillet and plate them. Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute. Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges. Link to comment Share on other sites More sharing options...
Derval Posted July 22, 2012 Share Posted July 22, 2012 Sounds great. I did mackerel in a similar way the other night. Mixed ground almonds, mustard powder, s&p, lemon zest. I brushed the flesh side with melted ghee and pressed in to the crumb. Then I fried on crumb side, flipped over, squeezed on lemon juice and transferred to oven for 15mins. Link to comment Share on other sites More sharing options...
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