Sole Meunière
Sole prepared in the classic style of being dredged in flour and pan-fried in butter.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Sole Meunière is a classic French dish with roots deeply embedded in traditional French cuisine. Its simplicity suggests that it evolved organically from home cooking practices, where fresh, readily available ingredients were used to create flavorful and satisfying meals. The 'Meunière' style of cooking, simply meaning 'miller's wife' in French, signifies the dusting of fish in flour, a common practice for pan-frying in butter.
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Sole Meunière holds a special place in French culinary heritage, representing the essence of French home cooking and the appreciation for fresh, high-quality ingredients prepared simply and skillfully. It is often associated with elegance and sophistication, though it is inherently a rustic dish at its core.
French Gastronomy
Sole Meunière exemplifies the French approach to gastronomy, emphasizing simple preparations that highlight the natural flavors of the ingredients.
Celebrity Chef Influence
The dish gained further prominence thanks to its embrace by notable chefs, solidifying its position as a French culinary icon.
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Sole Meunière offers a delicate balance of buttery richness, subtle sweetness from the sole, and a slight tang from lemon. The browned butter contributes nutty and toasted notes, enhancing the overall flavor profile.
The dominant flavor is the rich, nutty, and browned butter. The sole itself is mild and sweet, its delicate flavor enhanced by the butter. Lemon juice provides a bright acidity that cuts through the richness of the butter and complements the fish. A sprinkle of parsley adds a fresh, herbaceous note.
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Butter Browning
Monitor the butter closely while browning. It should turn a nutty brown color and emit a fragrant aroma, but be careful not to burn it, as this will impart a bitter taste. Remove from heat immediately when the desired color is achieved.
Fish Cooking
Do not overcrowd the pan. Overcrowding will lower the temperature of the pan, causing the fish to steam rather than sear, resulting in a less desirable texture and flavor.
Sole Selection
Choose fresh, firm sole fillets with a mild, clean scent. Avoid fish that smells overly fishy or has a slimy texture. Dover sole is often considered the best choice, but other types of sole can also be used.
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