Оценка 4,5 (4) · 15 мин 22 апр. 2012 г. · To make the Meunière sauce, transfer the fish to a plate, then add the shallots to the butter. Fry until the shallots are tender and starting ...

Ingredients · 1 cup Worcestershire sauce · 1/2 cup chopped yellow onions · 2 bay leaves · 2 lemons, peel and pith discarded and cut in half · 3/4 cup heavy cream · 1 ...

15 мин ingredients · ⁄4 cup butter or 3/4 cup margarine · parsley, minced · 2 tablespoons green onions, chopped · ⁄4 teaspoon salt · 3 tablespoons lemon juice · ⁄4 ...

Оценка 5,0 (2) 1 cup Worcestershire sauce, 1/2 cup chopped yellow onions, 2 bay leaves, 2 lemons, peeled, with pith discarded and cut in half, 3/4 cup heavy cream.

Оценка 4,1 (45) 24 февр. 2010 г. · The best aspect of the recipe is that you make your sauce in the same pan that you cooked the fish so you capture all the flavors together.

Оценка 5,0 (2) · 20 мин 18 янв. 2024 г. · Ingredients ; 6 sole fillets ; 1 cup all purpose flour ; 1 tablespoon salt, divided, or to taste ; 1 teaspoon ground black pepper ; 1/2 cup butter.

Ingredients · 1 tablespoon vegetable oil · 1/4 cup chopped yellow onion · 1/4 cup chopped peeled carrot · 1/2 peeled lemon · 1/4 cup diced celery · 1 teaspoon chopped ...

Оценка 4,6 (54) 9 мая 2023 г. · Dredge sole fillets in flour (the mill connection), sear them in butter, and finish them with a nutty brown butter pan sauce.

Оценка 5,0 (53) · 12 мин 4 fillets sole or plaice. skin-on (about 140g/5oz each) · 6 tbsp plain flour · 3 tbsp light olive oil. or sunflower oil · 85g butter. ideally unsalted · 1 lemon.

Оценка 4,0 (3) · 20 мин This classic French preparation of fish in a lemony brown-butter sauce with parsley is quick, easy, and arguably one of the best ways to serve delicate ...