Sole Meuniere

  • 03.05.10
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Sole Meuniere

Friday is here upon us again. This week just flew by and here we are again ready to enjoy another family week-end.
We like to have a light dinner on Friday’s. Seeing that it is not a school night, my husband, our son and I, love to eat our dessert on the couch and watch one of our son’s favorite movies. We all cuddle, yes, even our dog, and enjoy this wonderful time together.

I will take the night off tomorrow from my kitchen as we have planned to have a dinner date with our son at our favorite pizza restaurant. However, check back for Sunday dinner with friends. We will make Garlic Chicken. If I say so myself: To die for, but then you can be the judge of that.

Happy Week-End. Thank you for reading my blog.

Tonight’s Dinner March 5, 2010
Sole Meuniere
Roasted Carrots
Fresh Strawberries with Whipped Cream

SOLE MEUNIERE
1 lemon
4 sole fillets
Salt and Pepper to taste
Flour
6 tablespoons of unsalted butter
2 tablespoons olive oil
2 tablespoons chopped fresh parsley

Cut the lemon in half. Save one half, squeeze out the juice of the other and keep aside until ready to make the sauce.

Take the saved half and cut in 4 wedges to serve along with the fish when ready to serve.
Season the fillets lightly with salt and pepper.

Dredge them in the flour and shake off any excess.

Heat 4 tablespoons of butter and the olive oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets.

Cook turning once, until golden brown and fully cooked. About 5 minutes total.

Transfer to the dinner plates and keep warm.

Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley.

Sprinkle lightly with salt and pepper to taste. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge alongside the fish.

ROASTED CARROTS
12 Carrots
3 tablespoons good olive oil
1 ¼ rock salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat leaf Italian parsley

Preheat oven and 400 degrees.
If the carrots are thick, cut them in half lengthwise, if not leave them whole. Slice the carrots diagonally into ½ inch thick slices. The carrots will shrink when cooking, so make the slices a bit big.
Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. The key is a very high oven temperature, so it will sear the outside and keep the inside moist.
Toss the carrots with minced dill or parsley, season to test, and enjoy.

FRESH STRAWBERRIES WITH WHIPPING CREAM
2 cups Strawberries cleaned, stemmed and the white center removed
1 teaspoon sugar
2 cup heavy whipping cream
4 tablespoons powder sugar

Cut the clean strawberries in small slices. Put in a bowl and add the 1 teaspoon sugar. Mix well and let sit. Meanwhile place the heavy whipping cream and the powder sugar in a bowl. With a hand-held mixer or with the whisk paddle of a Kitchen Aid, whisk at high-speed until the cream is done and soft peaks are forming. Do not over beat.
In a bowl place the strawberries. Top with a dollops of whipping cream. Yummy….

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