Sole alla mugnaia: the quick and easy recipe for the second fish dish

The sole alla mugnaiaoh at the millit’s a according simple and delicate, a great classic of French cuisine. The sole, whole or filleted, is passed in flour, cooked in melted butter for a few minutes per side and finally seasoned with lemon juice, chopped parsley and hazelnut butter, also called “brown”. The term “alla mugnaia” refers, in fact, to a particular method of preparing fish which consists ofhandle and in the sequel brown with butter, due to which a delicious sauce will form. An easy dish, but just as refined, perfect for a family lunch or a dinner with friends.

This cooking technique is perfectly suited for fishing a White meatjust like the sole, but also the bass, the trout, the cod… The recipe is really prepared in not much time: just peel the sole on both sides starting from an incision near the tail, remove the entrails placed on the side under the head of the fish, rinse it under cold running water then flour it.

Derived from lean and digestible meats, the sole is particularly appreciated in cooking for its flavor and its fease of cleaning: we will tell you how to perform it perfectly, without the possibility of error, but if you prefer, you can also contact your trusted fishmonger. You can use clarified butter, or ghee, an animal fat which, when subjected to a clarification process, is deprived of water and casein. milk protein.

Used in cooking, especially for frying, it has a smoke point quite high and allows you to obtain perfectly cooked, crispy dishes with a golden crust. Before flouring it, you can also dip the sole in latteit will therefore be even softer and more tender.

Find out how to prepare it by following the step-by-step procedure and tips. If you like this fish, try other quick and easy recipes suitable for the whole family.

How to prepare the sole alla mugnaia

Place the sole on the cutting board 1.

Make an incision with the knife on the end of the fish near the tail 2.

Lift the engraved leather flap and pull from the tail 3.

Flip the fish 4.

Repeat the same stripping operation 5.

The sole is so clean on both sides 6.

With scissors, cut the jagged edges of the thorns seven.

Make a side cut just below your head 8.

Remove the entrails 9.

Wash the sole under cold water and dry it between two sheets of paper towel ten.

Sift the flour into a dish 11.

Dredge the sole in flour on both sides 12.

Flour the rest of the sole 13.

Put the butter in a large non-stick skillet 14.

Melt butter over low heat 15.

Place the sole in the dish 16.

Let the soles cook for a few minutes, then turn them gently with a flat spatula 17.

Cook for a few more minutes and add a pinch of salt 18.

Once cooked, transfer the sole to the miller on a serving platter 19.

Melt the butter in the same pan where you cooked the sole until it turns a hazelnut color 20.

The hazelnut butter is ready 21.

Sprinkle the sole alla mugnaia with lemon juice 22.

Using a spoon, pour the hazelnut butter over the fish 23.

Sprinkle with chopped parsley 24.

Garnish the sole alla mugnaia with slices of lemon and serve immediately at the table 25.

storage

The sole alla mugnaia is excellent consumed at the moment. Alternatively, you can store it in the refrigerator, in a special airtight container, for maximum one day.