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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.
For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Recipes for carbonnade a la flamande (Belgian beef, beer, and onion stew), and roasted acorn squash with brown sugar. Featuring an Equipment Corner covering paring knives, a Tasting Lab on beer for cooking, a comparison of stovetop and oven-baked stews, and a Science Desk segment exploring microwave power.
The common sole, just like all other flatfishes, hatches as an "ordinary" fish with one eye on each side of the body. The young metamorphose to flatfish when they are about one centimeter long. The upper side is greyish-brown and the underside is white. The common sole approaches a maximum length of 70 cm (28 in).