Sole à la Meunière – Sogliola alla Mugnaia

Polenta & Baccalá

sogliola_mugnaia_sole_meunier_1

This is a classic and simple recipe of the French cuisine, but it is very popular also in Italy, and it’s really a good recipe.

The butter fits very well with the sole (which is definitely a delicious fish, with a nice compact and firm flesh), and the lemon adds a perfect touch of freshness, to balance the fattiness of the butter.

All you need is a very good sole, then everything come easy 🙂

INGREDIENTS (2 people):

  • 2 soles, about 250-300 g each
  • 80-100 g butter
  • the juice of 1 lemon
  • fresh parsley (optional)
  • extra virgin olive oil
  • flour
  • salt

  1. First of all remove the interiors and the upper skin from the sole, or ask your fishmonger to do it. If there is roe inside you can leave it, it’s good.sogliola_mugnaia_sole_meunier_3
  2. Take a large pan, enough to contain the soles, and heat a drizzle of extra virgin olive oil…

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