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Pan-fried Sole a la Meuniere
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| Artist: |
_ |
| Categories: |
Entrees, French, Fried, Snacks, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| large | sole fish, whole - cleaned / trimmed | | 1/4
| cup | butter | | 1
| cup | milk | | 1
| large | lemon | | x | flour, salt and pepper |
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Procedures:
| 1 | You can use any fresh or frozen flat fish (like plaice, turbot, etc.). | | 2 | Use scissors to cut off the fins of the fish. Wash very well, then place in a 2 inch deep flat dish. | | 3 | Season with salt and pepper, then pour in the milk. Let it marinate in the milk for about 10 minutes, then remove and pat dry on paper towels. Dust the whole fishes with flour. | | 4 | Melt butter in a large non-stick pan over medium heat. Add the fishes, and let them fry for about 6-8 minutes on each side, until golden brown. Remove and drain. | | 5 | Transfer to a serving dish, then garnish with lemon slices and serve. |
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