Post by cyberobb99 on Mar 17, 2013 20:26:09 GMT -5
I love international food and don't mind mixing and combining them. Sole Meuniere is complemented nicely by Bok Choy, an Asian cabbage-like green.
Ingredients for Sole Meuneire;
Sole or flounder filets
flour
salt
pepper
butter
1Tbspn fresh lemon juice
1 Tbspn fresh chopped parsley
First, melt 4 Tbspns of butter over medium heat until it just starts to turn golden brown. Add the lemon juice and turn down the heat to it's lowest setting to keep the lemon butter warm.
Next, melt some butter in a saute pan. Take your filets and dry them thoroughly with a paper towel, then salt and pepper them to taste. Next, dredge them in flour. If your filets have the skin on, place them into the pan skin side up and cook your filets halfway according to the CCT rule of 15 minutes per inch of thickness at the proper temperature. A typical 1/2" thick filet will only require 7-8 minutes to cook from a thawed state. When halfway done, carefully flip your filet over....you should only flip it once. When the time is up yoru skin side should be nice and crispy......serve it immediately! Put it on a plate. Stir the parsley into your lemon butter and spoon some over your fish and serve without delay.
For the Bok Choy...thoroughly wash the heads and put them on your cutting board.
Slice them lengthwise, then cut the base off. (Doing it in this order allows the base to keep the heads together.)
Heat up a pan with some butter in it, add a bit of chopped garlic if you wish, (I do), then salt and pepper. Cook until just done. You can even pour a little of hte lemon butter sauce on if you'd like!
Ingredients for Sole Meuneire;
Sole or flounder filets
flour
salt
pepper
butter
1Tbspn fresh lemon juice
1 Tbspn fresh chopped parsley
First, melt 4 Tbspns of butter over medium heat until it just starts to turn golden brown. Add the lemon juice and turn down the heat to it's lowest setting to keep the lemon butter warm.
Next, melt some butter in a saute pan. Take your filets and dry them thoroughly with a paper towel, then salt and pepper them to taste. Next, dredge them in flour. If your filets have the skin on, place them into the pan skin side up and cook your filets halfway according to the CCT rule of 15 minutes per inch of thickness at the proper temperature. A typical 1/2" thick filet will only require 7-8 minutes to cook from a thawed state. When halfway done, carefully flip your filet over....you should only flip it once. When the time is up yoru skin side should be nice and crispy......serve it immediately! Put it on a plate. Stir the parsley into your lemon butter and spoon some over your fish and serve without delay.
For the Bok Choy...thoroughly wash the heads and put them on your cutting board.
Slice them lengthwise, then cut the base off. (Doing it in this order allows the base to keep the heads together.)
Heat up a pan with some butter in it, add a bit of chopped garlic if you wish, (I do), then salt and pepper. Cook until just done. You can even pour a little of hte lemon butter sauce on if you'd like!
