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Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole , but the technique can be used with other similar flatfish.
Common sole camouflaged in the sand. The common sole, Dover sole, or black sole (Solea solea) is a species of flatfish in the family Soleidae. It is one of the largest fish in the Solea genus. It lives on the sandy or muddy seabed of the northern Atlantic and the Mediterranean Sea where it often partially immerses itself in the substrate. The ...
Garten’s recipe is made with good olive oil, an egg yolk, mustard, garlic, anchovies, lemon juice, salt and pepper. It’s punchy, flavorful and so much better than the store-bought stuff. Ina ...
3 filet Dover sole, rinsed and patted dry with paper towels; 1 cup milk; 1 cup plain bread crumbs mixed with 1 teaspoon each coarse salt and freshly ground black pepper; 1 tsp coarse salt; 1 tsp ground black pepper; 1 / 4 cup extra virgin olive oil; 1 lemon; 1 baguette, cut in half lengthwise; 1 cup loosely packed baby arugula; 1 / 2 cup bread ...
There are two primary ways to prepare the fish (most popularly, sole or trout). [3] One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish.
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For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Julia Carolyn Child (née McWilliams; [2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.