Sole meunier e unul dintre acele preparate pe care le comanzi la restaurant fara sa te intrebi cum se face. Si totusi, acasa nu are nevoie de mai mult decat un peste bun, putina faina, unt, lamaie si capere. Carnea fina, alba si usor dulceaga a pestelui sole se rumeneste pana capata o crusta subtire, iar sosul de unt cu lamaie, capere si patrunjel se face in aceeasi tigaie, in cateva secunde. Probabil unul dintre cei mai fini si gustosi pesti care exista, gatit asa cum merita: simplu. Singurul pas care cere putina atentie este curatarea. Dupa ce o faci o data, vei vedea ca e mai usor decat pare, iar restul retetei dureaza cat sa incingi tigaia.

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INGREDIENTE (pentru 3 portii)

• 3 sole
• 4 linguri faina
• 4 linguri ulei de masline
• 50 grame unt
• sucul de la ½ lamaie
• 1 lingura capere
• 1 lingura patrunjel verde tocat marunt
• sare

Curatam sole-ul de piele: taiem usor la coada, ridicam putin pielea cu unghia sau cu varful cutitului, apoi tragem de ea, cu o miscare ferma, spre cap, pana se desprinde. Repetam la fel si pe partea cealalta. Taiem capul si spalam pestele bine, apoi il uscam cu un servet de hartie. Daca vrei sa vezi exact cum se face, gasesti tehnica in video-ul de mai jos.

Presaram pestii cu sare si ii trecem prin faina pe ambele parti, scuturand excesul.

Intr-o tigaie incalzim uleiul cu jumatate din cantitatea de unt (25 g) si prajim pestii pe ambele parti, pana devin usor rumeniti. Ii scoatem pe platourile de servire.

In uleiul ramas in tigaie adaugam inca 25 g de unt, sucul de la lamaie, caperele si patrunjelul. Lasam cateva secunde, cat sa se lege sosul, si il turnam peste peste.

Servim imediat cu cartofi natur usor rumeniti in unt.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de sole meunier, te invitam sa incerci si alte retete inspirate:

English version

Sole Meunier

Sole meunier is one of those dishes you order at a restaurant without wondering how it’s made. And yet, at home it needs nothing more than a good fish, a little flour, butter, lemon and capers. The fine, white, slightly sweet flesh of the sole browns until it develops a thin crust, and the butter sauce with lemon, capers and parsley is made in the same pan, in a few seconds. Probably one of the finest and tastiest fish there is, cooked the way it deserves: simply. The only step that needs a little attention is the cleaning. Once you have done it, you will see it is easier than it looks, and the rest of the recipe takes just as long as it takes to heat the pan.

INGREDIENTS (for 3 servings)

• 3 Dover soles
• 4 tablespoons flour
• 4 tablespoons olive oil
• 50 grams butter
• juice of ½ lemon
• 1 tablespoon capers
• 1 tablespoon finely chopped fresh parsley
• salt

Remove the skin from the soles: make a small cut at the tail, lift the skin slightly with your fingernail or the tip of a knife, then pull it firmly towards the head until it comes away. Repeat on the other side. Cut off the head, rinse the fish well, then pat it dry with a paper towel. If you would like to see exactly how it’s done, you will find the technique in the video below.

Season the fish with salt and dredge it in flour on both sides, shaking off the excess.

In a pan, heat the oil with half of the butter (25 g) and fry the fish on both sides until lightly golden. Transfer to serving plates.

To the oil left in the pan, add another 25 g of butter, the lemon juice, the capers and the parsley. Leave for a few seconds, just long enough for the sauce to come together, and pour it over the fish.

Serve immediately with plain new potatoes, lightly browned in butter.

If you enjoyed this sole meunier recipe, we invite you to try other recipes for inspiration: Salmon and Prawn Duo in Prosecco Sauce, Crispy Sea Bass Fillet and White Bean Salad or Nicoise Salad.

ENJOY OUR RIDE!

• Sole Meunier
• Gastronomia romaneasca la inaltime! #AmintiriGustoase
• Ciocolata de casa cu alune
• Salata de cartofi si fasole verde cu vinegreta de ceapa rosie
• Varza calita cu ciolan afumat la cuptor

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