Lemon Sole en Papillote | Gordon Ramsay
A cheaper fish option with just as much flavour - don't forget to add the white wine for a beautiful fruity aroma.
From Gordon Ramsay’s The F Word
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How to Cook Lemon Sole Fillets Meunière Like a Pro - Delicious Recipe to Impress Your Guests
Fish Society’s very own chef Tim shows us how to make a beautiful Lemon Sole Meunière using one of our Whole Lemon Soles.
Sole meunière is a classic French seafood dish where a skinned whole sole is dredged in seasoned flour, pan fried in butter and served with browned butter with capers, parsley and lemon juice.
It is recommended to use a whole fish for this dish. When whole, the fish will hold together during the cooking.
Ready in a mere 20 minutes, this Lemon Sole Meunière recipe highlights the fish's delicate texture and flavour without overpowering them.
RECIPE
Ingredients:
1 Whole Lemon Sole (grey skin, head and dorsal fins removed)
2 Tbsp butter
2 Tbsp chopped flat-leaf parsley
2 Tbsp capers
1 x Lemon
Olive oil for frying
Salt + Pepper
Method:
1. Dredge the lemon sole in seasoned flour on both sides and dust off any excess flour.
2. Heat the pan with some oil and butter and fry the sole on a medium heat until golden and crispy on both sides.
3. Remove the fish from the pan, allow it to rest. Add a knob of butter and let it bubble away until brown and nutty. Add the capers, lemon juice and chopped parsley.
4. Serve the Lemon Sole with the brown butter sauce and enjoy!
Shop our Whole Lemon Sole..
Gordon Ramsay's Lemon Sole Recipe | The F Word
A deliciously simple recipe.
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LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Happy Cooking.
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Chef Dan's Sole Francaise
Chef Dan Palsi takes you step-by-step through cooking a delicious filet of Sole Francaise.
Sole Meuniere - How to Cook Fish - Quick Easy Classic Fish Recipe with Meuniere Sauce
The quickest, easiest & most classic fish recipe: sole meuniere. Sole may be pricey, but it is clean, not fishy, and needs very little prep to be plate-ready. Learning how to cook sole meuniere is the best way to cook fish: A light dusting of flour and a light browning in butter, drizzled with meuniere sauce: butter, lemon juice, and capers. Sounds fancy. Really isn't. Full recipe at
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SOLE with MEUNIERE SAUCE
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Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
3 tablespoons unsalted butter, plus more for the sauce if needed
juice of 2 lemons
1-2 tablespoons white wine (optional)
1 tablespoon capers, drained (optional)
Recipe summary: Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate.
Heat 1.5 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge sole fillets in the seasoned flour on both sides, lightly pressing the fish into the flour. Then shake off excess flour. Place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add lemon zest, if using, and squeeze half to a full lemon over the fillets.
When the fillets are done, remove them to a warm plate. To make the sauce, keep the heat on medium low and add capers and/or white wine. Add more lemon juice and butter to taste. Season with salt and pepper.
Carefully put the fish filets on the ovenproof plates. Keep the cooked fillets warm in the oven while you repeat the process with the remaining fillets.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#meunieresauce #howtocooksole #howtomakesolemeuniere #cookingcompaniontv #jennaedwards
Sardana Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License