Fillets of sole meunière


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.
141K 52 4.0
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Last modified on: November 10th 2014

Keywords for this recipe:FilletSoleMeunièreButterBistrotFlour
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
15 min.9 min.24 min.
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Step by step recipe


Stage 1 - 5 min.
Fillets of sole meunière : Photo of step #1
Allow 1 or 2 sole fillets per person, depending on size.

Clean the fillets and carefully remove any remaining bones.

Stage 2 - 3 min.
Fillets of sole meunière : Photo of step #2
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.

Stage 3 - 2 min.
Fillets of sole meunière : Photo of step #3
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.
Fillets of sole meunière : Photo of step #4
Cook for 2 minutes on each side.

Stage 5 - 2 min.
Fillets of sole meunière : Photo of step #5
Once nicely browned, transfer the cooked fillets onto a hot plate and cover with aluminium foil to keep them hot.

Stage 6 - 3 min.
Fillets of sole meunière : Photo of step #6
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.

Stage 7 - 2 min.
Fillets of sole meunière : Photo of step #7
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.

Stage 8 - 5 min.
Fillets of sole meunière : Photo of step #8
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.
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.
Keeping
Should be eaten immediately after cooking.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,203 Kcal or 5,037 Kj74 gr37 gr84 gr
60 %28 %4 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
208 Kcal or 871 Kj13 gr6 gr15 gr
10 %5 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
301 Kcal or 1,260 Kj18 gr9 gr21 gr
15 %7 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 24.93 €
  • Per person : 6.23 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Pear and lime meringue pie, Scrambled eggs with langoustines and asparagus tips., Warm autumn salad, Nanou's red cabbage salad, ... All
Sole filletSole fillet: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Turban of sole with langoustines, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Nantes Tourton, Little chocolate and hazelnut fondants, Franche-Comté sticks, Pancake batter, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Hollandaise sauce, Tabbouleh, Strawberry, kiwi and mascarpone verrines, Spinach and cashew brik rolls, Smoked haddock and leek fondue tartines, ... All
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