post id- 9834post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
Array ( [0] => 9768 [1] => 9773 [2] => 9770 [3] => 9771 [4] => 9769 [5] => 9772 [6] => 9779 [7] => 9775 [8] => 9776 [9] => 9778 [10] => 9777 [11] => 9774 [12] => 9786 [13] => 9785 [14] => 9784 [15] => 9783 [16] => 9781 [17] => 9782 [18] => 9793 [19] => 9792 [20] => 9791 [21] => 9789 [22] => 9790 [23] => 9788 [24] => 9787 [25] => 9795 [26] => 9183 [27] => 10064 [28] => 10065 [29] => 10044 [30] => 10067 [31] => 10060 [32] => 10066 [33] => 10255 [34] => 10233 [35] => 10254 [36] => 10252 [37] => 10253 [38] => 10251 [39] => 9833 [40] => 10710 [41] => 10671 [42] => 10670 [43] => 10669 [44] => 10672 [45] => 10711 )
post id- 9834post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
Array ( [0] => 9768 [1] => 9773 [2] => 9770 [3] => 9771 [4] => 9769 [5] => 9772 [6] => 9779 [7] => 9775 [8] => 9776 [9] => 9778 [10] => 9777 [11] => 9774 [12] => 9786 [13] => 9785 [14] => 9784 [15] => 9783 [16] => 9781 [17] => 9782 [18] => 9793 [19] => 9792 [20] => 9791 [21] => 9789 [22] => 9790 [23] => 9788 [24] => 9787 [25] => 9795 [26] => 9183 [27] => 10064 [28] => 10065 [29] => 10044 [30] => 10067 [31] => 10060 [32] => 10066 [33] => 10255 [34] => 10233 [35] => 10254 [36] => 10252 [37] => 10253 [38] => 10251 [39] => 9833 [40] => 10710 [41] => 10671 [42] => 10670 [43] => 10669 [44] => 10672 [45] => 10711 )

Sole à la meunière

Chef, Lenny Redé
Wine Pairings:   Grenache Blanc

The butter and lemon in this dish make a delicious pairing with a Chardonnay from the Willamette Valley

 

Savvy match: A classic pairing for sole à la meunière is something fresh and bright like Muscadet (Melon de Bourgogne) but any light fresh white — an unoaked Chardonnay, Pinot Blanc, Grenache Blanc — will do just fine. You’ll want a crisper white wine to help balance out the butter from the sauce while the wine’s acidity complements the lemon’s citrus in the dish. There are many Oregon wines that would be an excellent choice, especially Chardonnay from the Willamette Valley.

A quintessential dish of the Loire Valley is sole à la meunière, a simple preparation involving butter, lemon, and parsley. I can think of few better representations of the cuisine of the Loire than this delicious and humble dish. À la meunière translates to “the style of the Miller’s wife,” something à la meunière was to cook by first dredging it in flour. In this case, then sautéed in butter, finished with parsley and lemon. 

Ingredients

  • 6 (4–6-oz.) boneless, skinless filets sole
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 cup flour
  • 10 tablespoons unsalted butter
  • 3 tablespoons finely chopped parsley
  • 1-2 ounces white wine
  • 1⁄2 lemon, juiced

Steps

1.

Season flour with a little salt and pepper.

2.

Season filets on both sides with salt and pepper.

3.

Heat 4 tablespoons of butter in a 12 inch sauté pan over medium-high heat.

4.

Working in batches, dredge filets in flour, shaking off the excess, and then place in pan; cook, turning once, until browned on both sides and just cooked through, about 6 minutes.

5.

Transfer the filets to a warm serving platter or individual plate.

6.

Wipe the skillet clean and return to the heat with the remaining butter; cook, swirling pan, until butter begins to brown. 

7.

Add white wine and lemon juice; add parsley and pour evenly over filets.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.