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<\/strong><\/span><\/p>\nsole \u00e0 la meuni\u00e8re\u00a0<\/strong><\/span> This is the classic way to prepare sole \u00e0 la meuni\u00e8re<\/em>.The method is surprisingly simple and a good recipe to keep on file. A simple combination of browned butter and fresh lemon juice will give the sauce a nutty and slightly tangy taste. I reduced the butter but if you want more sauce to brown, add more cold butter (clarified butter does not brown).\u00a0<\/span>Dover sole has a meaty but delicate taste. If you cannot find Dover sole you can subsitute other types of sole.\u00a0<\/span>You can use trout as well. If you add toasted almond slices you then have trout almandine.<\/span><\/p>\n \u00a0<\/span><\/p>\n serves 2<\/i><\/span><\/p>\n you need:<\/span><\/p>\n fish and sauce<\/span><\/span><\/p>\n 4 fillets from 1 beautiful Dover sole (skin on or off)<\/span> 1 \u00bd tablespoons clarified, unsalted butter<\/span> gros sel de Gu\u00e9rande <\/i>(to taste)<\/span> \u00a0<\/span><\/p>\n optional garnishes<\/span> saut\u00e9ed mushrooms or\u00a0morels<\/span> how to<\/span>:<\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" sole \u00e0 la meuni\u00e8re\u00a0 (sole meuni\u00e8re) This is the classic way to prepare sole \u00e0 la meuni\u00e8re.The method is surprisingly simple and a good recipe to keep on file. A simple combination of browned butter and fresh lemon juice will give the sauce a nutty and slightly tangy taste. I reduced the butter but if […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[1288,983,1291,1292,1287,1290,140,1286,1289],"class_list":["post-13297","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-easy-fish-recipes","tag-fish","tag-french","tag-french-preparation","tag-julia-child","tag-quick-and-easy","tag-sole","tag-sole-a-la-meuniere","tag-sole-meuniere"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=13297"}],"version-history":[{"count":11,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13297\/revisions"}],"predecessor-version":[{"id":13564,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13297\/revisions\/13564"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=13297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=13297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=13297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(sole meuni\u00e8re)<\/strong><\/span><\/p>\n
\nall-purpose flour (as needed)<\/span>
\nkosher salt (as needed)<\/span>
\nfreshly ground black pepper (as needed)<\/span><\/p>\n
\n3 tablespoons unsalted butter, cold<\/span>
\n1-2 teaspoons fresh lemon juice<\/span>
\n1 tablespoon finely minced fresh Italian parsley<\/span><\/p>\n
\nfreshly ground pepper (to taste)<\/span><\/p>\n
\n<\/span><\/span><\/p>\n
\npecans, sliced almonds or crushed hazelnuts, toasted<\/span>
\ncapers, rinsed<\/span><\/p>\n\n
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![\"chef](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/10\/DSC08727-580x417.jpg\")
<\/p>\n