Recipe: Tasty Sole Meunière - Mushroom Soy Cream Sauce

Sole Meunière - Mushroom Soy Cream Sauce. Fillet the sole, and pat dry with paper towels. Tender and finger-licking dinner recipe Dover Sole a la Meunière - The Happy Foodie. Pour the cream of mushroom soup into the crock of a slow cooker.

The only things I did differently was to use low sodium soy sauce and I added a can of mushrooms to the soup. The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Sole Meunière is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! You can have Sole Meunière - Mushroom Soy Cream Sauce using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sole Meunière - Mushroom Soy Cream Sauce

1. Prepare 2 of Sole.
2. It's 1/2 of packet Shimeji mushrooms.
3. You need 3 of Button mushrooms.
4. It's 1 of Eggplant.
5. You need 150 ml of Soy milk.
6. It's 1 dash of Salt.
7. Prepare 1 dash of Pepper.
8. It's 2 tbsp of White wine.
9. You need 1 clove of Garlic.
10. Prepare 1 tsp of Katakuriko.
11. You need 1 tbsp of Olive oil.
12. Prepare 1 dash of Butter.
13. You need 1/4 of Tomato.
14. It's 1 dash of Italian parsley.
15. You need 1/4 of Lemon.

Add half of the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with the remaining parsley. Pair this sole meunière with rice pilaf and a mixed green salad for a satisfying meal. Macaroni, mushrooms, onions baked with cheese & cream sauce.

Sole Meunière - Mushroom Soy Cream Sauce step by step

1. Fillet the sole, and pat dry with paper towels..
2. Cut the egg plant into 1.5 cm thick and the same width as the sole fillet. Cut the shimeji into the length so that the caps stick out when wrapped with the fillet..
3. Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly..
4. Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes..
5. To make the sauce. Lightly crush the garlic with a knife, julienne the onion, slice the mushrooms, and cut the shimeji into bite-size pieces..
6. Pour the olive oil into a pot, and sauté the garlic and onion without burning..
7. When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly..
8. Lower the heat, and add the soy milk. Season with salt and pepper. Once you have added the soy milk, do not bring to a boil..
9. Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible..
10. Season the sole fillets with salt and pepper, and wrap the egg plant and shimeji from Step 3. Secure the rolled end with a toothpick, and lightly dust with plain flour..
11. Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry..
12. Warm up the sauce. Once the sole has cooked through, remove the toothpicks, and transfer to serving plates. Pour the sauce, garnish with tomato, parsley, and lemon, and it's done..

Guinea fowl in cream sauce (Pintade à la crème). Remove the skin from the fish and fillet it. Sprinkle the fillets with salt and pepper and coat them in the flour. Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife".