Sole a la Meuniere

portioner

ingredienser

1 hel Dover sål (1 til 1 1/2 pund)
1/2 kop instant eller all-purpose mel
Groft salt og friskmalet hvid peber
3 spiseskefulde klaret smør
4 spiseskefulde (1/2 stick) usaltet smør, skåret i spisesked
1 citron, halveret
1 spiseskefuld hakket frisk flad-persille

Kørselsvejledning

1.

Placer fisken, den grå side op, på arbejdsfladen. Ved hjælp af en paringkniv skal du lave et snit
2.

Placer mel på et stort lavt skål og sæson med salt og peber. Tryk begge sider af fisken ind i melet, så sørg for at det er fuldt overtrukket. Ryst eventuelt overskydende mel. Varm det klargørede smør i stor sautepande over medium varme.
3.

Sæt fisken, den grå side ned, i gryden og saut indtil gyldenbrun, ca. 3 til 4 minutter. Brug en fiskespatel (eller to store brede spatler) til omhyggeligt at vippe fisken og sautere, indtil den er gyldenbrun og kogt hele vejen igennem (kødet skal flake med en gaffel og den tykkeste del af fisken skal være uigennemsigtig), ca. 3 minutter mere.
4.

Smør smørstykkerne i den varme kande, rundt om fisken, lad den smelte og sked den over fisken, da den er færdig med at lave mad. Når smør er skummende, skal du klemme citronen over det (så saften løber ind i smørret) og skyll det straks over fisken. Drys persille over fisk. (Alternativt, overfør fisk til en plade og drys persille, inden du tilføjer smør og citronsaft til panden, hvirvler for at kombinere.)
5.

Filet fisk og server straks toppet med sauce.

One Comment

Jakob
27.04.2023 @ 01:02

As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in English:

Ingredients:
– 1 whole Dover sole (1 to 1 1/2 pounds)
– 1/2 cup instant or all-purpose flour
– Coarse salt and freshly ground white pepper
– 3 tablespoons clarified butter
– 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
– 1 lemon, halved
– 1 tablespoon chopped fresh flat-leaf parsley

Directions:
1. Place the fish, gray side up, on a work surface. Using a paring knife, make a slit.
2. Place the flour in a large shallow bowl and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in a large sauté pan over medium heat.
3. Place the fish, gray side down, in the pan and sauté until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large wide spatulas) to carefully flip the fish and sauté until golden brown and cooked through (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 more minutes.
4. Drop the butter pieces into the hot pan around the fish, let it melt and spoon it over the fish as it finishes cooking. When the butter is foaming, squeeze the lemon over it (so the juice runs into the butter) and swirl it immediately over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle parsley before adding butter and lemon juice to the pan, swirling to combine.)
5. Fillet the fish and serve immediately topped with sauce.

This recipe seems to be a delicious and easy way to prepare Dover sole. The combination of butter, lemon, and parsley is a classic and tasty way to enhance the flavor of the fish. The instructions are clear and easy to follow, making it accessible even for novice cooks. Overall, this recipe is worth trying for anyone who enjoys seafood.