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.
186K 4/5 based on 57 reviews
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Last modified on: November 10th 2014

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For 4 people, you will need:

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Times for this recipe
Preparation: 15 min.
Cooking: 9 min.
All in all: 24 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Fillets of sole meunière
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
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
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
Cook for 2 minutes on each side.

Stage 5 - 2 min.
Fillets of sole meunière
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
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
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
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 valueProteins CarbohydratesFats
2,342 Kcal or 9,805 Kj75 gr37 gr210 gr
117 %29 %4 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
406 Kcal or 1,700 Kj13 gr6 gr36 gr
20 %5 %1 %6 %
Per person
Energetic valueProteins CarbohydratesFats
585 Kcal or 2,449 Kj19 gr9 gr53 gr
29 %7 %1 %8 %
% 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 €

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