This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use. To find out more...
Fillets of sole meunière (Slideshow version)
Overview:
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly.
Here are all the tips you need to succeed, using fillets rather than fish on the bone.