How to Make Homemade Sole Meunière - Mushroom Soy Cream Sauce

Sole Meunière - Mushroom Soy Cream Sauce. Great recipe for Sole Meunière - Mushroom Soy Cream Sauce. I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before). I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish Filleted sole fish is sauteed and served with a buttery sauce. Sole is a flatfish belonging to the family of soleidae. There are many types of Sole fish such as the common or Dover Sole, Solea solea, the American soles, Archidrae, the tonguefishes, Cynoglossidae, etc.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, sole meunière - mushroom soy cream sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Sole Meunière - Mushroom Soy Cream Sauce. I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before). I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.

Sole Meunière - Mushroom Soy Cream Sauce is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. They are nice and they look fantastic. Sole Meunière - Mushroom Soy Cream Sauce is something which I've loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sole meunière - mushroom soy cream sauce using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sole Meunière - Mushroom Soy Cream Sauce:

1. {Get 2 of Sole.
2. {Prepare 1/2 of packet Shimeji mushrooms.
3. {Take 3 of Button mushrooms.
4. {Get 1 of Eggplant.
5. {Prepare 150 ml of Soy milk.
6. {Get 1 dash of Salt.
7. {Take 1 dash of Pepper.
8. {Make ready 2 tbsp of White wine.
9. {Take 1 clove of Garlic.
10. {Make ready 1 tsp of Katakuriko.
11. {Make ready 1 tbsp of Olive oil.
12. {Prepare 1 dash of Butter.
13. {Get 1/4 of Tomato.
14. {Take 1 dash of Italian parsley.
15. {Take 1/4 of Lemon.

In this recipe I used the frozen yellowfin sole (Limanda aspera). I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce. Do not bring the sauce to a boil once you add the soy milk. Heat the oil in a large frying pan.

Steps to make Sole Meunière - Mushroom Soy Cream Sauce:

1. Fillet the sole, and pat dry with paper towels..
2. Cut the egg plant into 1.5 cm thick and the same width as the sole fillet. Cut the shimeji into the length so that the caps stick out when wrapped with the fillet..
3. Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly..
4. Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes..
5. To make the sauce. Lightly crush the garlic with a knife, julienne the onion, slice the mushrooms, and cut the shimeji into bite-size pieces..
6. Pour the olive oil into a pot, and sauté the garlic and onion without burning..
7. When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly..
8. Lower the heat, and add the soy milk. Season with salt and pepper. Once you have added the soy milk, do not bring to a boil..
9. Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible..
10. Season the sole fillets with salt and pepper, and wrap the egg plant and shimeji from Step 3. Secure the rolled end with a toothpick, and lightly dust with plain flour..
11. Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry..
12. Warm up the sauce. Once the sole has cooked through, remove the toothpicks, and transfer to serving plates. Pour the sauce, garnish with tomato, parsley, and lemon, and it's done..

Heat olive oil in a small skillet over medium heat. Meunière (UK: / ˌ m ɜː n i ˈ ɛər /, US: / ˌ m ʌ n i-/; French: [mønjɛːʁ]) is both a French sauce and a method of preparation, primarily for fish. The word itself means "miller's wife" in French. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name.

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