While beurre noisette can be made on its own, it is sometimes the result of a cooking process. Sole meunière is a dish in which beurre noisette is prepared to order in the pan used to sauté the sole filets.
Beurre noisette is sometimes finished with elements that counteract its richness. The best-known variations on the meunière theme are à la grenobloise, which is beurre noisette to which capers, miniature croutons, and lemon cubes have been added; amandine, made with slivered almonds that have been cooked in the hot beurre noisette; and à la polonaise, finished with breadcrumbs.
This dish calls for Dover sole, which is the only authentic sole sold commercially (unlike American “sole,” which is really flounder).
|fillets of sole,
|salt and pepper||to taste||to taste|
|flour (for dredging)||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.