How to Make Sole Mornay

Whiting Meuniere

Half a gill of white wine.

Recipe Summary Whiting Meuniere

Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy.

Ingredients | Sole Mornay

2 pounds whiting fish fillets

salt and ground black pepper to taste

1 lemon, halved, divided

¼ cup butter, divided

1 tablespoon vegetable oil

1 cup all-purpose flour

2 teaspoons minced garlic

1 tablespoon capers

Directions

Season fish with salt and pepper and squeeze 1 lemon half over fish.

Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.

Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.

Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.

Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

The nutrition data for this recipe includes the full amount for the flour. The actual amount consumed will vary.

Info | Sole Mornay

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Whiting Meuniere

Seafood, Fish,