The Nourished Kitchen is yet another favorite food blog — the focus is always on real food. This is probably one of the most important things that I try to instill in my kids. I really liked what they had to say on their Facebook page about the new USDA guidelines:
We’re thumbing our noses at the new USDA guidelines which call, again, for more vegetable oils while ignoring the benefits of good, healthy traditional fats like butter. I’m serving sole meuniere, drowning in butter, lemon and parsley.
This recipe calls for the use of flour, but as they state, a nut flour can be used. I’ve been a big fan of almond flour for the past year (thanks to Elana’s Pantry) and I can’t imagine anything that would work any better for this recipe.
– – –
“Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley. For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, everything, is better dripping with butter.
Sole meunière is a simple dish. Indeed, it simply means fish prepared in the style of the miller’s wife – that is, dredged in flour. While all-purpose flour is typically used to prepare sole meunière, I prefer mine dredged in nut flour – hazelnut flour or even a combination of almond and hazelnut flour produces remarkable results and the combination of nut flour with browned butter is lovely…”
