Sole Meuniere with Balsamic Brown Butter Sauce

Name: Sole Meuniere with Balsamic Brown Butter Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar, or to taste; 6 Tbsps butter; 237 milliliters flour; 1 slice Lemon , for garnish; 473 milliliters milk; 2 Tbsps olive oil; 4 Tbsps finely chopped parsley; 4 servings Salt, pepper; 4 servings Salt and freshly ground black pepper; 680 grams sole fillets, skinless

Sole Meuniere with Balsamic Brown Butter Sauce might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 525 calories, 29g of protein, and 32g of fat per serving. Not If you have parsley, butter, lemon, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Soak fillets in milk for 20 minutes.

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Milk

Remove from milk and pat dry.

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Milk

Season fillets with salt and pepper.

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Salt And Pepper

Heat 1 tablespoon oil over moderate heat in each of 2 large saute pans until hot.

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Cooking Oil

Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour.

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Salt And Pepper

All Purpose Flour

Milk

Dip

Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy.

Transfer fillets from pans to a platter, sprinkle with parsley.

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Parsley

Wipe the skillet clean and add the butter.

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Butter

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Frying Pan

Heat until the butter begins to brown.

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Butter

Remove from heat and stir in balsamic vinegar.

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Balsamic Vinegar

Pour sauce over fish and serve.

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Sauce

Fish

Garnish with lemon slices.

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Lemon

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar, or to taste 6Tbsps

butter 237milliliters

flour 1slice

Lemon , for garnish 473milliliters

milk 2Tbsps

olive oil 4Tbsps

finely chopped parsley 4servings

Salt, pepper 4servings

Salt and freshly ground black pepper 680grams

sole fillets, skinless

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.