Fillets of sole meunière
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.
Here are all the tips you need to succeed, using fillets rather than fish on the bone.
102,2554.2/5 for 40 ratings
Grade this recipe: Last modified on: November 10th 2014
For 4 people, you will need:
- 1
4 sole fillets - 2
2 tablespoons flour - 3
50 g Clarified butter - 4
salt - 5
pepper - 6 50 g Clarified butter
- 7
2 tablespoons lemon juice - 8
parsley - Total weight: 577 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately after cooking.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 9 min. | 24 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Allow 1 or 2 sole fillets per person, depending on size.
Clean the fillets and carefully remove any remaining bones.
Clean the fillets and carefully remove any remaining bones.
Stage 2 - 3 min.
Salt and pepper the fish on both sides, then dip in the flour, coating both sides equally.
Gently shake each fillet to remove any excess flour.
Heat the plates.
Gently shake each fillet to remove any excess flour.
Heat the plates.
Stage 3 - 2 min.
Melt 50 g Clarified butter in a large frying pan over medium heat. When good and hot, add the sole fillets.
Stage 4 - 2 min.
Cook for 2 minutes on each side.
Stage 5 - 2 min.
Once nicely browned, transfer the cooked fillets onto a hot plate and cover with aluminium foil to keep them hot.
Stage 6 - 3 min.
Clean the frying pan. It is important to remove any grains of flour which might otherwise burn and spoil the flavour of the sauce.
Put the pan back onto medium heat and melt 50 g Clarified butter.
Put the pan back onto medium heat and melt 50 g Clarified butter.
Stage 7 - 2 min.
When the butter is hot, add salt and pepper, then add 2 tablespoons lemon juice. Be careful as this will spit a lot at first.
Leave to cook for 1 minute, stirring with a wooden spatula.
Leave to cook for 1 minute, stirring with a wooden spatula.
Stage 8 - 5 min.
Arrange any vegetable accompaniment on the plates, place a sole fillet on top, sprinkle with chopped parsley and pour the butter sauce over.
Serve immediately.
Serve immediately.
Remarks
Sole meunière is traditionally served with steamed potatoes, but rice or vegetables will go well with it, too.
If you do not have clarified butter, just use normal butter, but be careful not to let it burn.
If you do not have clarified butter, just use normal butter, but be careful not to let it burn.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,203 Kcal or 5,037 Kj | 74 gr | 37 gr | 84 gr |
| 60 % | 28 % | 4 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 208 Kcal or 871 Kj | 13 gr | 6 gr | 15 gr |
| 10 % | 5 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 301 Kcal or 1,260 Kj | 18 gr | 9 gr | 21 gr |
| 15 % | 7 % | 1 % | 3 % |
How much will it cost?
- For 4 people : 24.93 €
- Per person : 6.23 €
Source
Home made.More recipes?
This recipe uses (among others) | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Norman flambéed apples, Celeriac in cream and mustard sauce, White asparagus salad, European glass, ... All |
| Sole fillet: You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Fillets of sole Dieppoise, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Financiers, Strawberry and rhubarb crumble, Lemon and lime cakes, Moist Lemon Cake, Fresh pasta dough, ... All |
| Lemon juice: You can check-out other recipes which use it, like for example: Tabbouleh, Beetroot and cream cheese verrines, Crab Cakes, Cretan salad, Chocolate mousse, ... All |
Other recipes you may also like
![[Passion fruit jellies]](/images/vignettes_150/18.jpg)
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .86,4134/5 for 8 ratings 2 hours 30 min.
![[Tiramisu]](/images/vignettes_150/23.jpg)
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.110,6415/5 for 1 ratings 49 min.
![[Herb olive oil]](/images/vignettes_150/37.jpg)
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...70,6643.8/5 for 12 ratings 21 min.
![[Sweetcrust pastry (pâte sablée)]](/images/vignettes_150/49.jpg)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...101,4545/5 for 1 ratings 33 min.
![[Sugar syrup]](/images/vignettes_150/53.jpg)
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.119,7695/5 for 1 ratings 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question