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 a good recipe to expand your main course collection. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 524 calories, 29g of protein, and 32g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of lemon, salt and pepper, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

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 Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Sole. 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 August Kesseler The Daily August Trocken Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

August Kesseler The Daily August Trocken Pinot Noir

The Daily August Pinot Noir opens with a subtle scent of black cherry and blueberry, paired with the delicious aroma of cassis and red pepper. In the mouth it presents itself as fresh and fruity with tension on the palate and fine length. It is an elegant expression of Rheingau Pinot Noir.