RomanItalian
Sole Meunière
by Cucina con Ruben · 548K subscribers on YouTube
Chef Ruben, with his mother's help, demonstrates how to prepare classic Sole Meunière. The fish is skinned, floured, and pan-fried in butter, then served with a simple sauce of capers, parsley, lemon zest, and lemon juice.
Method
- Remove the skin from the sole. (The chef's mother is very skilled at this.)
- Clean the fish thoroughly.
- Heat a pan with a drop of oil and a good piece of butter.
- Flour the sole generously, shaking off any excess.
- Place the fish in the pan, being careful not to burn the butter.
- Turn the fish gently when one side is cooked.
- For the sauce: add a pinch of flour, two capers, finely chopped parsley, lemon zest, and lemon juice. Mix well.
- Serve the fish with the sauce.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
