Sole Meunière Recipe from The Ancestral Table & Giveaway!

Sole Meunière Recipe –

Sole Meunière Recipe

If you are an ethnic and gourmet food lover, Russ Crandall’s new cookbook, The Ancestral Table is a dream! When I first started following a Paleo diet, I started to notice how many ethnic recipes were inherently Paleo or they required a few minor tweaks to become Paleo friendly.

Russ’ book is packed with traditional dishes from every culture. You’ll find classic French, Brazilian, Southern, and Asian dishes (just to name a few) in his book. Some of the dishes are naturally Paleo, while others have required some minor changes, like using a Paleo friendly starch, opposed to white flour. But, what all the dishes have in common is that the flavors stay true to the traditional dish.

These recipes are thoughtful and well researched. Russ even provides some background on each dish, which is really fun to read for us foodies!

Something else that sets this book apart from the rest of the Paleo books available (including my own!), is that it includes rice, dairy and potatoes. Many of us that have been following a Paleo diet for a number of years, have come to include these foods as part of a healthy diet. I personally appreciate that the recipes in this book compliment the way our family eats perfectly.

I know that some of you are not there yet, or these particular foods don’t fit into your diet for a number of reasons, from autoimmune conditions to weight loss goals. Don’t worry! There are still plenty of recipes to choose from. As some of you know, I am currently doing a 30 Day Reset, so I am actually not eating these foods at the moment either, but I have had no problem finding recipes to try from The Ancestral Table.

Just the other night, we picked up our first seafood CSA. I was excited to find that it was sole, as I have always enjoyed the flavor of this mild white fish. But, most of the recipes for sole that I have come across call for white flour. My husband remembered spotting a sole recipe in The Ancestral Table. At 5PM, with a hungry husband and toddler, I was thrilled to find that I already had all of the simple ingredients this recipe called for!

We whipped up the fish quickly (in under 15 minutes!), roasted some broccoli and made a salad. In less than 30 minutes, we were serving a delectable meal, including a classic French dish! Russ has been so generous to let me share this incredible recipe and his brilliant photo with you guys! Since, I was cooking at night and had a hungry toddler awaiting, my photos turned out less than appetizing.

Click HERE to order your copy of The Ancestral Table!

Sole Meunière Recipe

from The Ancestral Table by Russ Crandall (order HERE)

Sole Meunière is a classic French dish and an easy inclusion in this cookbook; Julia Child, best known for introducing gourmet French cuisine to the United States, had what she considered to be a “culinary revelation” when she first tasted this dish. It’s easy to see why, as the combination of mild white fish, browned butter, and lemon is basic but striking and never gets old. While sole is the traditional fish used in this dish, any flatfish will work fine, like plaice, turbot, or flounder. Each of these fish has four fillets, a unique characteristic of all flatfish.

SERVES: 2
PREP TIME: 5 MINUTES
COOKING TIME: 8 MINUTES

Ingredients
2 SOLE, PLAICE, TURBOT, OR FLOUNDER FILLETS, ABOUT 6 OZ. EACH
1/4 TSP. SEA SALT
1/4 TSP. FRESH-GROUND BLACK PEPPER
3 TBSP. TAPIOCA STARCH OR ARROWROOT STARCH
2 TBSP. COCONUT OIL
2 TBSP. BUTTER
1 LEMON, SLICED

1. Gently rinse and pat dry the fillets with paper towels. Sprinkle both sides with salt and pepper. Dredge the fish in the starch on both sides, shaking off the excess. Place on a plate and set aside.

2. Heat the coconut oil in a large skillet on medium-high until shimmering, about 2 minutes, then stir in the butter. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes. Carefully flip the fish and cook until done, another 2-3 minutes, adding the lemon slices during the last 20 seconds of cooking.  Pour the browned butter and lemon sauce over the fillets when serving.

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