Brown Butter Sole Meuniere Recipe

Name: Brown Butter Sole Meuniere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Sole; 1/2 tsp Salt; 1 dash Black pepper; 3 tbsp Cake flour; 15 grams Butter; 3 tbsp Sake; 1 tsp Soy sauce; 1 dash Parsley; 2 Cherry tomatoes; 1 Asparagus; 7 grams x 2 pieces Butter

Servings: persons

2 Sole
1/2 tsp Salt
1 dash Black pepper
3 tbsp Cake flour
15 grams Butter
3 tbsp Sake
1 tsp Soy sauce
1 dash Parsley
2 Cherry tomatoes
1 Asparagus
7 grams x 2 pieces Butter

1
Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning.
2
Refrigerate for 10 minutes.
3
Cut the asparagus into 5 cm pieces.
4
Cut the cherry tomatoes in half.
5
Boil the asparagus in salted water.
6
Wipe off the moisture on the surface of the sole, and dust with cake flour.
7
Heat up a frying pan and melt the butter.
8
Pan fry the sole over medium heat for 2 minutes.
9
Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
10
Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
11
Arrange the sole on serving plates, and put the tomatoes and asparagus on the side.
12
Add parsley and butter and serve.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Sole, 1/2 tsp Salt, 1 dash Black pepper, 3 tbsp Cake flour, and more.

Yes, Brown Butter Sole Meuniere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Butter Sole Meuniere

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