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Sole meunière

Name: Sole meunière
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: FR
Ingredients: 2 whole sole, skinned and cleaned (about 350 g each), or 4 sole or plaice fillets; 50 g plain flour; ½ tsp salt; to taste black pepper; 1 tbsp sunflower oil; 60 g butter; 1 lemon: juice of half, the rest cut into wedges; 1 tbsp chopped parsley

10m

Prépa

10m

Cuisson

Portions

Facile

Difficulté

Sole farinée et dorée à la poêle, nappée de beurre noisette, citron et persil.

#french#normandy#fish#brown-butter#lemon#quick

Portions

Ingrédients

Nutrition

calories480

protein38g

carbs14g

fat30g

fiber1g

Par portion

Étapes

Flour the fish

Pat the fish dry with kitchen paper and season both sides with salt and pepper. Put the flour on a plate, dip the fish in it on both sides and shake off the extra. Flour the fish only just before cooking, or it gets gluey.

Fry the fish

Heat the oil and 15 g of the butter in a large frying pan over medium-high heat until foaming. Add the fish. Whole sole: cook for 3–4 minutes, until golden underneath, turn carefully and cook for 2–3 minutes more. Fillets: about 2 minutes on the first side and 1–2 minutes on the second. Move the fish to warm plates.

⏱3:30

Make the brown butter

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Finish and serve

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Flour the fish

Fry the fish

⏱3:30

Make the brown butter

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 Normandy and Paris📅 17th–19th century🐟 FR

'À la meunière' means 'in the miller's wife's style', a nod to the flour that coats the fish. Dover sole from the Channel was prized in Paris, and frying it in butter, the pride of Normandy, became one of the great simple classics of French cooking.

The dish is famous for the moment it changed a life: Julia Child ate sole meunière in Rouen in 1948, on her first day in France, and later said it opened up her soul to French food.