I am lucky to live not far from the ocean and have many options when I go to the fish market. To who new Aquitaine, I can easily find only. She comes from Arcachon Basin (I remember my visit to the Criée d & # 39; Arcachon) and it is extremely qualitative. This is really the time to take advantage of it because it is the high season and it is not too expensive (less than 10 euros for 2 soles in the Capucins market in Bordeaux). Do not hesitate to buy it, you will enjoy it, it is one of the best fish there is.
As the only is a fine and delicate fish, I think the classic preparation, to the meunièreIt is really perfect and it is very easy to do.
You need for 2 people:
- two soles
- 2 heaped tablespoons of flour
- 25 g Charentes-Poitou PDO butter
- 1 pinch of salt from Salies-de-Béarn
For the meunière sauce:
- 50 g Charentes-Poitou PDO butter
- 2 tablespoons lemon juice
- 1 tablespoon flat parsley
- 4 slices of lemon
Gently ask the fishmonger to cut and peel the sole. It is not so easy to do, and I personally prefer to ask a professional. Wash and chop the parsley.
Pour the flour into a plate and flour the 2 suns on each side. Shake well to remove excess flour.
Preparing unique millers
Put 25 g of butter to melt in a pan over high heat. When it begins to creak, place the sole (white skin side that touches the pan) and cook for 2 to 3 minutes over high heat, until a small crust forms (Maillard reaction). Turn the sole over and continue cooking for another 2 to 3 minutes, depending on its thickness and weight. Add salt.
A good indicator: when the meat can rise to the level of the central edge, everything is fine.
While cooking, prepare the meunière sauce: melt the butter in a saucepan and, when foamy, add the lemon juice. Mix, cook for 30 seconds and pour over the sole. You just have to decorate with a few leaves of chopped parsley.
As an additional benefit, a photo of Arcachon Bay:
Recipe created for AANA