食譜 Recipe: Sole à la meunière with spinach Serve with fruit salad, and homemade wholemeal bread. For dessert, homemade white chocolate truffle dusted with cocoa powder.鱈魚排與菠菜和水果沙拉,加上自製全麥麵包與自製白巧克力松露撒上可可粉

Sole/Cod fillet with spinach. Serve with fruit salad, and homemade wholemeal bread. For dessert, homemade white chocolate truffle dusted with cocoa powder.

鱈魚排與菠菜和水果沙拉,加上自製全麥麵包與自製白巧克力松露撒上可可粉

Sole à la meunière

鱈魚排

材料

1 大匙 麵粉

鹽,胡椒調味

1鱈魚排

25克奶油

1/2大匙 切碎的巴西利(或香菜)

1/2檸檬汁

做法

1.混和麵粉,鹽,胡椒.抹在鱈魚排兩面

2.將一半奶油塗在於鱈魚排兩面上

3.燒熱平底鍋,煎鱈魚排兩面至金黃,取出

4.在同一平底鍋加入剩下奶油,切碎的巴西利,檸檬汁,煮10秒.淋在鱈魚排.

配菜:奶油炒菠菜和水果沙拉,加上我自己做的全麥麵包與自製白巧克力松露撒上可可粉

Ingredients

·         1 tbsp plain flour

·         salt and freshly ground black pepper 

·         1 sole/cod fillets, skin removed

·         25g/2oz butter, softened

·         1/2 tbsp chopped fresh parsley

·         1/2 lemon, juice only

Preparation method

1. Sift the flour onto a large plate and season, to taste, with salt and freshly ground black pepper. Pat the fish fillets dry with kitchen paper, then dredge them in the flour, until lightly coated on both sides.
2. Spread half of the butter over the top of each coated sole fillet.
3. Heat a large non-reactive frying pan over a medium heat, then place the sole fillets, buttered sides down, into the pan and gently fry for 2-3 minutes, or until golden-brown.
4. Carefully turn over the fish fillets and fry for a further 2-3 minutes on the other side, until the sole is golden-brown and cooked through.
5. Transfer one cooked sole fillet to each of two warm serving plates.
6. Add the remaining butter to the pan the fish was cooked in and increase the heat to high. When the butter is foaming, add the parsley and lemon juice and stir for 10-15 seconds.
7. To serve, spoon the lemon butter sauce over the sole. Serve immediately.

http://uktv.co.uk/food/recipe/aid/629531