How To make Filets Of Sole In White Wine Sauce

How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.

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How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe

Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!

Pan Seared Cod with a White Wine Lemon Sauce

EPISODE #85 - Pan Seared Cod with a White Wine Lemon Sauce
FULL RECIPE HERE:

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I call this a Miracle Lemon Butter Sauce, perfect over any fish!

This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world!

In this recipe, I used snapper fish, but you can use any white fish you like, it will be amazing. Try and avoid oily type fish such as salmon, as a butter sauce is already rich.

When making the sauce, mix it over very low heat, do not try to boil it or reheat it. It will break. This sauce is to be consumed immediately. It’s rich, glossy and creamy, and tastes delicious. Make sure you heat up your serving plates quite hot, so your fish can rest without cooling down.

I like to serve it with simple boiled potatoes. You can also use boiled or steamed rice. I love asparagus with this, but most greens will go well. Enjoy my Miracle Lemon Butter Sauce today!

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Sole with Lemon-Butter White Wine Sauce: Sole Meunière. The recipe is below.

Sole La Meunière Amendé

Yield: 4 guests

Time Taken to Prepare:
about 20 minutes

Equipment:
2 twelve-inch nonstick pans (2 filets each)
tempered plastic spatula (plastic will protect your non-stick pans)
tempered plastic whisk
rubber tipped tongs (rubber will protect your non-stick pans)

Ingredients:
4 oz olive oil
4-5 oz fresh skinless sole filets seasoned with salt and pepper
flour (enough to lightly coat each filet)
4 oz white wine
2 oz fresh lemon juice
6 oz butter
2 oz fumet (the recipe is on my page)
salt and pepper to taste
0.50 oz (about a tbsp) chopped parsley

suggested greens: asparagus
suggested starch: rice
garnish

Step by step (Note: the whole cooking process is done on a medium flame).
1. Heat the oil in each nonstick pan until almost smoking.
2. Meanwhile, lightly dust the sole filets with flour and place them in each pan away from you.
3. Cook the filets until they are golden brown on one side and then turn and keep cooking them until they are done (about five minutes).
4. Remove the filets from each pan, set them aside, discard the used oil, and add the white wine.
5. Bring the wine to a boil and add the lemon juice.
6. Bring the lemon juice to a boil and add the butter.
7. When the butter melts, add the fumet.
8. Let the sauce simmer until it has thickened to a creamy consistency. The sauce should be yellow/golden in color and as thick as a cream sauce.
9. Turn off the flame and whisk in the chopped parsley.
10. Return the sole filets to each pan and turn off the heat.


Plating:
1. Fan the vegetable around the edge of one side of the plate
2. Place the starch in the middle of the plate.
3. Place the sole filet on top of the starch.
4. Spoon the sauce on top and around the filet.
5. Garnish.

Rolled sole fillets in a creamy mushroom wine sauce || Dominique's kitchen

Impress your guests or family with these delicious rolled sole fillets in a creamy mushroom wine sauce !

Thanks to Libelle-lekker.be for the inspiration !!

Ingredients (serves 2)
6 rolled sole fillets
125g of mushrooms, sliced
Juice of 1/2 lemon
some butter
1 diced onion or shallot
1/2 tbsp of flour
150 ml of fish stock
150 ml of white wine
100 ml of cream
50g of shrimps
freshly chopped chives
pepper and salt

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