Sole meunière is a traditional dish is quick and easy, tasty and digestible. The name "the Miller's wife" is derived from the French, and probably stems from the prevalence of white in this recipe: sole, milk, flour and butter. It 'good to use ghee for cooking: it is lighter and resists no "burn" at high temperatures; to save time I used butter already clarified that now is in the shops.
|Easy||2 people||10 min. ||10 min.||€ 7,50|
|What is needed|
|Sole (150 / 200gr.)||n. 2|
|Clarified butter||gr. 80|
- Clean soleIf I did not tell you already the fishmonger, eviscerandole and peeling them from both sides. NB Some people prefer to leave the skin on, and those who prefer to eliminate even the head of the fish, I prefer to remove the skin in order to have direct contact between the flesh of the fish and the batter, and I usually clear before even the head to give more comfort then with the fish ready to be eaten. If the fish had already been cleaned by the fishmonger, you should just stick to control, eliminating the remaining fins and to further wash under running water.
- dry sole pat with paper towels.
- In a suitable container (can be a flat bottom or a small pan), pour the milk and dip the sole.
- Finely chop a couple of sprigs of parsley.
- Remove the sole from milk and flour them thoroughly from both sides. Adhere the flour well with fish by pressing with the palm of the hand. (Hint: if you love the taste of lemon, you can finely grate a bit 'of lemon peel and mix it with the flour)
- Put the clarified butter in a large pan that can comfortably contain the sole without overlapping. and melt it on high heat.
- As soon as the butter reaches a temperature (starts to sizzle), join sole flour.
- Cook them for 3 / 5 minutes (depending on size) per side and turn taking care, if they are small, not to break them. NB: Use a scoop to this operation.
- Le sole They are ready, when they are golden brown.
- Season with salt, drizzle with lemon juice (I use half a lemon for each soleBut you can vary the dose according to personal taste), and sprinkle with parsley.
Serve hot immediately sole meuniere accompanying them with the sauce.