Home » Recipes » Meat/Fish dish » Sole Meunière with Scotch Bonnet Salt
SOLE MEUNIÈRE WITH SCOTCH BONNET SALT
Calories: 417 Kcal
Preparation time: 30 min
Cooking time: 10 min
Difficulty: very easy
Cost: very low
Ingredients for 4 servings:
Sole (about 300 g each): 4
Butter: 150 g
All-purpose flour: 100 g
Lemon (juice and zest): 1
Parsley: 1 bunch
Fine salt: to taste
Black pepper: to taste
Peperita Scotch Bonnet Salt: to taste
Preparation:
Cleaning the Sole
Make an incision at the tail end of the dark skin. Grip it firmly and peel it off toward the head.
Repeat the process to remove the white skin.
Use kitchen scissors to trim the lateral fins and tail.
Make a cut under the head, remove the entrails, and cut off the head. Rinse the soles under running water and pat them dry with paper towels.
Preparing the Sole
Dredge the sole in flour on both sides, shaking off the excess.
Melt the butter in a large skillet over medium-high heat.
Cooking
Place the sole in the skillet and cook for 4-5 minutes per side, spooning the melted butter over them as they cook. Flip carefully to avoid breaking them.
Once cooked, transfer the sole to a plate, leaving the cooking juices in the skillet.
Making the Sauce
Add the lemon zest and juice to the skillet.
Season with Peperita Scotch Bonnet Salt, a dash of black pepper, and stir the sauce over low heat until emulsified.
Plating
Finely chop the parsley and sprinkle it over the sole.
Remove the central bones to extract the fillets and place them on a serving plate.
Drizzle the fillets with the lemon-butter sauce.
Peperita’s Tip:
Serve the sole meunière with seasonal vegetables. The Scotch Bonnet Salt adds a subtle spiciness that enhances the delicate flavor of the fish.
Enjoy your meal! ????️
