Sole Meuniere With Rice Pilaf
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
39
Sourness
40
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Onion (finely chopped)1.5 cups
Jasmine Rice1
Bay Leaf1 cup
Heavy Cream1 cup
Lemon Juice (fresh)1 cup
All-Purpose Flour4 tbsps
Clarified Butter2 tbsps
Parsley (finely chopped fresh)Directions:
1
Pilaf: Preheat oven to 375°F
2
Heat oil in a medium ovenproof saucepan over medium
3
Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 5–8 minutes
4
Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes
5
Add bay leaf and 3 cups water; season with kosher salt and pepper
6
Bring to a simmer
7
Cover and bake in oven until rice is tender and water is absorbed, 15–20 minutes
8
Remove rice from oven and let sit 5 minutes, then gently fluff with a fork
9
Top with butter; let it melt into rice, then sprinkle with fleur de sel
10
Preheat oven to 375°F
11
Heat oil in a medium ovenproof saucepan over medium
12
Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 5–8 minutes
13
Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes
14
Add bay leaf and 3 cups water; season with kosher salt and pepper
15
Bring to a simmer
16
Cover and bake in oven until rice is tender and water is absorbed, 15–20 minutes
17
Remove rice from oven and let sit 5 minutes, then gently fluff with a fork
18
Top with butter; let it melt into rice, then sprinkle with fleur de sel
19
Sauce and assembly: Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 5–8 minutes
20
Remove from heat and slowly add cream (it will foam up slightly)
21
Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 5–8 minutes
22
At this point, sauce will look broken and grainy, but it will come back together
23
Remove from heat and stir in lemon juice and 1/2 cup water
24
Cut 2 tablespoons unsalted butter into small pieces
25
Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper
26
Keep sauce warm while you cook the fish
27
Place flour in a shallow baking dish
28
Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess
29
Heat clarified butter in a large skillet over medium-high until smoking
30
Carefully add fillets and cook until underside is golden brown, about 2 minutes
31
Gently turn fillets and cook until golden brown on the other side, about 1 minute
32
Add remaining 2 tablespoons unsalted butter and cook a minute or so until brown
33
Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking
34
Transfer sole to a platter
35
Spoon lemon cream sauce over; top with parsley
36
Serve with rice pilaf and lemon halves alongside
37
Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 5–8 minutes
38
Remove from heat and slowly add cream (it will foam up slightly)
39
Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 5–8 minutes
40
At this point, sauce will look broken and grainy, but it will come back together
41
Remove from heat and stir in lemon juice and 1/2 cup water
42
Cut 2 tablespoons unsalted butter into small pieces
43
Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper
44
Keep sauce warm while you cook the fish
45
Place flour in a shallow baking dish
46
Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess
47
Heat clarified butter in a large skillet over medium-high until smoking
48
Carefully add fillets and cook until underside is golden brown, about 2 minutes
49
Gently turn fillets and cook until golden brown on the other side, about 1 minute
50
Add remaining 2 tablespoons unsalted butter and cook a minute or so until brown
51
Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking
52
Transfer sole to a platter
53
Spoon lemon cream sauce over; top with parsley
54
Serve with rice pilaf and lemon halves alongside