1,393 easy and fully explained recipes, with 27,246 photos and 78 videos

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.

177K 57 4

Last modified on: November 10^th 2014

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
15 min.	9 min.	24 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

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.

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.

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.

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.

Source

Home made.

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 %

% 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).

Possible allergens in this recipe: Fish, Gluten, Milk

How much will it cost?

For 4 people : 24.93 €
Per person : 6.23 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Comtoise endive salad, Celeriac in cream and mustard sauce, Warm apple feuillantines, Rolled chestnut and apple brioche, ... 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: Panettone, Hamburgers, Cannelés, Caramelized apple "moelleux" cake, Corsican tarts, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Crab Cakes, Souda salad, Tomato pesto, Algerian brik rolls, Lebanese-style chickpea salad, ... All

Other recipes you may also like

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 .
315K4 2 hours 30 min. July 4^th 2018

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.
477K5 49 min. July 27^th 2013

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
294K3.8 21 min. February 21^th 2011

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...
459K 24.8 33 min. July 1^st 2019

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.
726K5 8 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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 e-mail address 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.