Comments on: Sole Meunière https://norecipes.com/sole-meuniere-recipe/ Tue, 17 Oct 2023 17:31:43 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/sole-meuniere-recipe/#comment-34419 Sun, 12 Mar 2023 16:41:09 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-34419 In reply to Kathy Stroup.

It's sublime when it's done well. I hadn't thought about doing it with sake, but I think it's could work really well, especially since there's a bunch of lemon juice in it to provide the acidity.

]]> By: Kathy Stroup https://norecipes.com/sole-meuniere-recipe/#comment-34405 Fri, 10 Mar 2023 03:14:44 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-34405

This is one of my favorite fish dishes. What do you think about using sake instead of wine? Or is there already a dish like that?

]]> By: Oksana https://norecipes.com/sole-meuniere-recipe/#comment-33900 Sat, 26 Nov 2022 19:03:47 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-33900

Fantastic recipe! Just had it for dinner. My favorite web! Thank you Marc.
Have a lovely day!

]]> By: Marc Matsumoto https://norecipes.com/sole-meuniere-recipe/#comment-25015 Tue, 29 Jan 2019 01:44:45 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-25015 In reply to GMKJR.

That's a great idea, I suppose this will work with most white-meat fish. I hope you enjoy the sauce!

]]> By: GMKJR https://norecipes.com/sole-meuniere-recipe/#comment-25012 Mon, 28 Jan 2019 22:08:22 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-25012 I've been cooking tilapia this way, and its delicious, too. Seems to wok best with butter fairly hot to start, then turned down. I've been cooking 1/2" thick fillets about 3 minutes a side, less for the thinner ones. Tonight, I'll try making the sauce.

]]> By: Natalie https://norecipes.com/sole-meuniere-recipe/#comment-6361 Sat, 01 Jun 2013 21:14:00 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-6361 I made this with sand dab filets from the farmers' market today. Simply delicious. I added capers at the end.

]]> By: astrodreamer https://norecipes.com/sole-meuniere-recipe/#comment-6362 Sun, 15 Jul 2012 13:45:00 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-6362 Lovely. But it is also the ritualistic de-boning at table which separates this dish from fried fish. You need to have it properly executed at least once, by a true fishserver, to create that palate-transforming moment.

]]> By: Julia https://norecipes.com/sole-meuniere-recipe/#comment-6373 Fri, 18 May 2012 19:15:00 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-6373 My thoughts exactly! Tampopo! Love that movie! And the scene 😀 😀 😀 

]]> By: We Are Never Full https://norecipes.com/sole-meuniere-recipe/#comment-6374 Tue, 01 May 2012 19:51:00 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-6374 funny you mention how you hear complaints about French food being complicated... that's how I feel about Asian food! I guess it's what makes one overwhelmed. For me it's sometimes ingredients, over technique, that scares me more.  this looks amazing and if Sole wasn't $18 a pound at my local fish monger, I'd eat it alot more often.  

]]> By: We Are Never Full https://norecipes.com/sole-meuniere-recipe/#comment-6363 Tue, 01 May 2012 15:51:00 +0000 https://norecipes.com/recipe/sole-meuniere-recipe/#comment-6363 funny you mention how you hear complaints about French food being complicated... that's how I feel about Asian food! I guess it's what makes one overwhelmed. For me it's sometimes ingredients, over technique, that scares me more.  this looks amazing and if Sole wasn't $18 a pound at my local fish monger, I'd eat it alot more often.

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