How to Prepare Sole Meunière - Mushroom Soy Cream Sauce

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sole meunière - mushroom soy cream sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. Skillet Chicken in Creamy Sun Dried Tomato Sauce

Sole Meunière - Mushroom Soy Cream Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Sole Meunière - Mushroom Soy Cream Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

Recipe of Sole Meunière - Mushroom Soy Cream Sauce

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sole meunière - mushroom soy cream sauce using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Sole Meunière - Mushroom Soy Cream Sauce:

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

The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. 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.

Instructions

Steps to make Sole Meunière - Mushroom Soy Cream Sauce:

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. This shiitake mushroom "tortellini" with soy cream sauce came out of a family conversation we had recently about using wonton skins for ravioli. This has kind of been a pseudo-trend in and around the internet and Food Network television, and my problem with it has always been that wonton skins are.

As simple as that Steps to Make Sole Meunière - Mushroom Soy Cream Sauce

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