Sole à La Meunière with Parsley Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 sole (s)
- 1 lemon (s)
- 100 grams flour
- 150 g butter, clarified
- 1 dash olive oil
- 500 g potato (s), small
- 0.5 ½ bunch parsley
- 50 g butter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the unpeeled potatoes in plenty of water, covered, for about 20 minutes and let them steep in hot water for 10 minutes.
- Rinse the potatoes with cold water, peel and cut in half or quarters, leave the small potatoes whole. Add the 50 g butter to the potatoes, season with salt.
- Meanwhile, chop the parsley, remove the sole, peel it (it is best to leave the light skin on the fish), clean, pepper and salt. Now carefully turn in flour and carefully knock off.
- Melt the clarified butter in a large pan, add a dash of olive oil and fry the sole on each side over medium heat for about 4 minutes until golden brown, after turning once (be careful!), Pour the butter from the pan over the sole again and again.
- Halve the lemon, quarter half of the lemon. Arrange the sole on preheated plates. Heat the remaining butter until it turns brown, squeeze the juice of the other lemon half into the butter and briefly swirl the pan. Pour this meunière butter sauce over the fried sole and garnish with a quarter of the lemon each.
- Put the potatoes on the plates, sprinkle with parsley and decorate with a few parsley leaves. Serve hot immediately.
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