Recipe of Award-winning Sole Meunière - Mushroom Soy Cream Sauce
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Sole Meunière - Mushroom Soy Cream Sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sole Meunière - Mushroom Soy Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sole Meunière - Mushroom Soy Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sole Meunière - Mushroom Soy Cream Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Sole Meunière - Mushroom Soy Cream Sauce using 15 ingredients and 12 steps. Here is how you can achieve that.
I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before).
I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.
Do not bring the sauce to a boil once you add the soy milk. If you bring it to a boil, it will separate, and it won't look or taste nice.
It's rather difficult to fillet the sole, so ask the fishmonger to do it for you. Recipe by Nyankorohasshi-
Ingredients and spices that need to be Make ready to make Sole Meunière - Mushroom Soy Cream Sauce:
- 2 Sole
- 1/2 packet Shimeji mushrooms
- 3 Button mushrooms
- 1 Eggplant
- 150 ml Soy milk
- 1 dash Salt
- 1 dash Pepper
- 2 tbsp White wine
- 1 clove Garlic
- 1 tsp Katakuriko
- 1 tbsp Olive oil
- 1 dash Butter
- 1/4 Tomato
- 1 dash Italian parsley
- 1/4 Lemon
Instructions to make Sole Meunière - Mushroom Soy Cream Sauce
- Fillet the sole, and pat dry with paper towels.
- 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.
- Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly.
- Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes.
- 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.
- Pour the olive oil into a pot, and sauté the garlic and onion without burning.
- When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly.
- 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.
- Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible.
- 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.
- Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry.
- 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.
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