Sole Meunière With Brown Shrimps
A delightful dish of tender megrim sole fillets coated in seasoned flour, golden-browned to perfection, then served with a savory shrimp and butter sauce. This elegant meal is elevated with a side of wilted baby spinach, creating a balanced and flavorful dining experience.
— Constant Cookbook
Ingredients
- 3 tbsp plain flour
- 2 whole megrim
- 200g/7oz butter
- 2 shallots
- 110g/4oz brown shrimps
- 1 tbsp Gentleman’s Relish
- 2 lemons
- 2 tbsp chopped fresh flatleaf parsley
- 250g/9oz baby spinach
Instructions
- Season the flour with salt and freshly ground black pepper then dredge the sole fillets in the flour.
- Heat a large frying pan until hot. Add 40g/1½oz of the butter and half the sole fillets and fry for 1-1½ minutes on each side, or until golden-brown.
- Remove the fillets from the pan and keep warm; repeat with the remaining sole.
- Add 100g/3½oz of the butter to the pan with the shallots and fry for 2-3 minutes, or until softened.
- Add the brown shrimps, gentlemanâs relish and lemon juice and bring to a simmer.
- Add the parsley, salt and freshly ground black pepper and stir until well combined.
- Heat a frying pan until hot, add the remaining butter, the spinach and three tablespoons of water and cook for two minutes, or until just wilted
- To serve, spoon the spinach into the middle of serving plates. Top with the fillets of sole and spoon the sauce over the top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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