Sole Belle Meuniere Recipe

Summary

Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Rex sole fillets2 Pound (Use Approximately 20 Pieces)
 Flour2 Ounce
 Lemons2
 Mushroom caps8 Large, cooked (Or Heads)
 Tomato1
 Cream1 Cup (16 tbs)
 Parsley1⁄2 Cup (8 tbs)
 White wine2 Tablespoon
 Butter1 Tablespoon
 Peanut oil/Olive oil1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 551 Calories from Fat 110

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 396.9 mg16.5%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2.4 g9.5%

Sugars 21.5 g

Protein 47 g94.3%

Vitamin A 23.4% Vitamin C 66.8%

Calcium 19.8% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large pan, heat a tablespoon of olive oil or peanut oil

MAKING
2. Dredge the fish in the cream and then dip it into the flour
3. Season the fish to taste
4. Place the fish on the hot skillet and sauté for two minutes on both sides till done
5. Place the fish on warmed serving dishes and squeeze lemon juice on top of the fish
6. Drain the oil from the skillet
7. Deglaze the pan with wine

FINALIZING
8. Add butter to the pan and heat gently till it is hazelnut in color. Pour this over the fish on the serving platters.

SERVING
9. Garnish with fresh vegetables like mushrooms, tomatoes, and lemon wedges
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