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Ingredients requirements for Brown Butter Sole Meunière:
- Provide 2 of Sole
- Prepare 1/2 tsp of Salt
- Give 1 dash Black pepper
- Provide 3 tbsp of Cake flour
- Get 15 grams for Butter
- Take 3 tbsp of Sake
- You need 1 tsp - Soy sauce
- Need 1 dash of Parsley
- Give 2 of Cherry tomatoes
- Make ready 1 of Asparagus
- Give 7 grams x 2 pieces Butter
Brown Butter Sole Meunière making:
- Sprinkle salt and pepper on both sides of the sole filets and let them absorb the seasoning. Refrigerate for 10 minutes.
- Cut the asparagus into 5 cm pieces. Cut the cherry tomatoes in half. Boil the asparagus in salted water.
- Wipe off the moisture on the surface of the sole, and dust with cake flour.
- Heat up a frying pan and melt the butter. Pan fry the sole over medium heat for 2 minutes.
- Turn the sole over, add the asparagus, cherry tomatoes and sake, cover with a lid and cook for 2 minutes.
- Add the soy sauce and cook for one more minute to evaporate the moisture in the pan.
- Arrange the sole on serving plates, and put the tomatoes and asparagus on the side. Add parsley and butter and serve.
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