Wild Caught New Zealand Lemon Sole Meunière Recipe

Wild-Caught New Zealand Lemon Sole Meunière Recipe

Wild-Caught New Zealand Lemon Sole Meunière Recipe

The Yum List asked chefs around Kuala Lumpur what’s cooking in their kitchens during Malaysia’s Movement Control Order (MCO). Today, chef Balan from Southern Rock Seafood shares his recipe for Wild-Caught New Zealand Lemon Sole Meunière.

Chef Balan says, “Happily, our fishmonger next door entered the lockdown with a good stock of this wonderful fish, wild-caught in New Zealand. Lemon Sole is an excellent substitute for Dover Sole for the classic Meunière. Meunière is French for miller’s wife so-named for the flour in which the fish is dredged before cooking.”

Wild-Caught New Zealand Lemon Sole Meunière Recipe

Ingredients

Whole Lemon Sole 450 g
Butter 100 g
Onion chopped 2 tbsp
White wine 15 ml
Thyme 1 sprig
Cream 1 tbsp
Capers
Flour
Salt and pepper
Juice of half Lemon
French beans blanched
Sauteed potatoes

Method

1. Skin and defrill the fish and remove the head.
2. Season the fish and dredge the fish in flour.
3. Pan fry in 1 tbsp butter on a hot skillet until golden (about 3-4 mins). Flip add butter, cook the other side occasionally spooning over the butte.r
4. Set aside the fish and make the sauce.
5. Sauté onion in white wine in a hot skillet until translucent.
6. Off the heat and add the remaining butter. Whisk until thickening then add the capers and cream and lemon juice.
7. Season to taste and serve with the veggies.

Southern Rock Seafood
Chef Balan

Find more recipes by KL chefs such as this one for Wild-Caught New Zealand Lemon Sole Meunière here. And, stay up to date with what’s happening on the KL food and beverage scene here.

One Comment

  1. That looks good. I’d enjoy sole, love the look of that rich cream.

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