Tom Kerridge's Quick & Easy: Sole Meuniere Recipe
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- čas přidán 17. 12. 2020
- Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy sole meunière recipe a go!
Simply follow the video and share your attempt with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 1
Ingredients:
1 x dover sole
Salt to season
3 tbsp plain flour
100g butter
2 tbsp capers
3 tbsp chopped flat leaf parsley
½ lemon juice
Method:
- Heat the butter in a large frying pan.
- Then coat the fish in flour.
- Once the butter is foaming carefully lower the fish into the butter skin side down.
- Cook the fish for 3 to 4 minutes each side.
- Then remove the fish from the pan and onto a serving plate.
- Add the capers, parsley and lemon juice the cooking butter and then simply soon over the fish and serve.
#TomKerridge #SoleMeuniere #SoleRecipe
Look at the way he strokes it and gazes lovingly .Steady on there Tom the wife will get jealous.
Amazing. It looks simply delicious and so simple to prepare. Thanks for sharing
I cooked this for dinner tonight. It was fast, easy and yummy. 😋
Cworr looks lovely. Cheers for the recipe!
For the first time, just cooked a lemon sole and a dover sole following your method, very straightforward and delicious. Thank you.
I added a little hot-sauce to the butter while finishing the sauce. One of the best dishes I have made myself. Thank you for such a flavourful yet simple recipe that can be replicated anywhere, chef!
That looks amazing! Will have to give that a go! 😋😋
That's what I'm gonna cook tonight. Looks so delicious.. thank you
Let me know how it goes!🙌
Wow looks yummy. Thanks
OMG this was awesome!
I did this a few weeks ago, first time we've had Sole in a long time and it was absolutely amazing. Have friends for dinner this evening and cooking Sole again as it is just so delicious and simple to cook...even though I need to use two pans!
It was delicious!! I will do it again. Thank you
Great🙌🙌
Looks delicious 😋 and easy peasy too❤
This is one of the simplest yet delicious fish dishes.
I just found a local fish monger who can get me lemon sole. So lemon sole is finally back on my regular seafood diet because I love it! And this recipe is perfect! I can't wait to try it...
That is awesome! Always tastes incredible when you can buy local 🙌
Amazing
Well in Tom, simple as you like. This was beautiful.
Thank you so much 😀
Simple but lovely! I will try this tomorrow ! 👍
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Lovely I ´ll try it thanks
Can't go wrong there chef! Love it
Thanks, George!
Holy moly, I'm a butter and lemon addict and it never occured to me to combine the two? What's that all about? 😁 Thanks a mill for sharing this lovely recipe, I'll be making it later this week when my fish is delivered 👍
I have megrim sole tonight, so will give this a go, thanks
It looks deliiiiicioooouuus. 👌
Thank you.
Yo're Best when I go back to Calif will make myself a dish . Thanks Chief
Brilliant
You are a PRO!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
This is a go to dish for me. I have a few alternate suggestions from this recipe. I use clarified butter (yes, it’s easy to make) rather than oil. I use an iron pan and get the butter just below ripping hot before laying down the flor coated fish fish in the clarified butter. Clarified butter will cook cleanly and give you a great flavor without having to baste the fish and will also give you a nicer light crust. Fish takes about 2 minutes a side.
i also like to finish the pan sauce with a knob of unsalted butter and half and half mix of good Chablis (best wine to drink with this dish is a flinty 1cru Chablis) and lemon. Also, for reasons unknown. I have found dry salted capers (well rinsed and let to dry on a paper towel) are better than brined capers. I put the capers in the pan first to give them a little browning and then the wine/lemon mix.
I usually serve the fish with a side of very small baby potatoes boiled with parsley stalks (that you’ll have left over) and finished in a pan with butter, shallots and fresh thyme (I do that part as I am cooking the fish).
Like Tom I prefer a fairly thick filet of Dover sole. Here in California though, Petrale sole is usually better as you can get it very fresh from a high quality seafood counter. There isn’t a lot between your taste buds and this dish so get the very best fish you can. Don’t use supermarket fish or frozen fish.
Sounds nice, but i'm not sure you could call it Sole Meuniere.
Some customers may think it tastes a bit funny/ different.
It sounds good though, I might prefer your version.
Going to try tonight, Thanks.....bt
Finally a recipe without a lot of faffing about
Will have a go 😊
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
I paired it with wild rice and you would have thought I was a chef 👩🍳. Great
Sounds great! Glad you enjoyed🏴☠️🙌
. I like baby potatoes pan finished with shallots and thyme but wild rice would give a great texture contrast and not over power the fish
How did the rice gone wild? Did it just ran away from the paddy
That is not a pairing. It’s an accompaniment. Wine or Cidre would be a pairing.
Great vid. how about boning it though?
Issa like 🥰
❤❤❤
Do you think this would be good with Snapper?
Need to make 4 though aghh x
I add leeks and garlic to mine, and a pinch of cornstarch in the lemon juice.
❤
How long can you keep capers in the fridge once opened?
Depends. I like to buy dry capers in salt and they keep fine for months. If you used brined capers use a spoon to remove the capers from the brine so your remaining capers stay in the brine.
Okay.
that's how i do it too with the cappers but you used way too much and id rather sprinkle the fresh parsley over the drizzled fish at the end
No excuses now. Brought 2 x Dover sole. Dinner tonight going to do boiled jersey royals, and green French beans. Bottle of nice white.
Hope Tom not made it look to easy. !!!
hi new viewr u
How no it
What is a fishmonger sounds like a Pokemon can I not just get soul at the meat market do I need a specific type of soul I don't know about fish
Using Mediterranean sea salt will take your fish recipes to the next level. Italy, France, Greece, Moroccoa, Lebanon, Spain, Portugal all have incredible cuisines and all use MSS. Give it a try.
Dear editors and mixing engineers. I have some shocking news for you. When somebody in the video is talking, putting music behind it is a *BAD* idea. It may be hip, cool, modern or whatever. But it *SUCKS* . Thank you.
Oh Tom. No bloody capers in a meuniére
Your pan is too hot, your butter is burning causing a burnt flavor. There are no capers in a meunière sauce.
Fish was healthy until he showered in butter. Became fast food
Not at all. The butter adds about 200 calories per tablespoon on your plate. As far as fast food this is classic French bistro cuisine so…not so much.
Way too many capers my friend. Also, if you let the fish sit without moving the pan around, it won't stick and lose some of the crust.
Cooking tips for a 2 Michelin star chef - hilarious......
@@jaimeclifton9078 he’s right about the capers though. No capers in that dish.
Yes butter and capers on any white fish 🐟 😋
I don't like greasy food, so no thank you.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Sorry not a good colour on the fish seen better
The butter is burnt. Should have used calcified butter.