Brown Butter Sole Meunière Recipe by cookpad.japan
Cooking Instructions 1 Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes. 2 Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water. 3 Wipe off the moisture on the surface of the sole, and dust with cake flour. 4 Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes. 5 Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes. 6 Add the soy sauce and cook for one more minute to evaporate the moisture in the pan. 7 Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve. 1 Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes. 1 Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes. 2 Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water. 2 Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water. 3 Wipe off the moisture on the surface of the sole, and dust with cake flour. 3 Wipe off the moisture on the surface of the sole, and dust with cake flour. 4 Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes. 4 Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes. 5 Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes. 5 Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes. 6 Add the soy sauce and cook for one more minute to evaporate the moisture in the pan. 6 Add the soy sauce and cook for one more minute to evaporate the moisture in the pan. 7 Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve. 7 Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Piccata Delicous Fruit 'Pizza'! Spinach Walnut Salad BLT dip Räderkuchen (Fried dough cakes) Chicken Piccata Delicous Fruit 'Pizza'! Spinach Walnut Salad BLT dip Räderkuchen (Fried dough cakes) Easy Salmon Meunière with Tartare Sauce My Go To Brownies Fluffy Omurice Rice Omelette Low-Cal Drinking Appetizer: Mentaiko and Shirataki Noodles Meat Curry with Cumin flavoured potatoes Sublime Baked Manila Clams with Garlic Butter Teriyaki Sardine Hamburgers How to Store Frozen Parsley Egg-Free, Quick-Bake Rice Flour Bread in a Bread Machine Pao De Queijo Made with Joshinko Easy Salmon Meunière with Tartare Sauce My Go To Brownies Fluffy Omurice Rice Omelette Low-Cal Drinking Appetizer: Mentaiko and Shirataki Noodles Meat Curry with Cumin flavoured potatoes Sublime Baked Manila Clams with Garlic Butter Teriyaki Sardine Hamburgers How to Store Frozen Parsley Egg-Free, Quick-Bake Rice Flour Bread in a Bread Machine Pao De Queijo Made with Joshinko