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.
85,6314.3/5 for 35 ratings
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
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: Norman flambéed apples, Sautéed pears with custard and orange syrup , Spring veal sauté , European glass, Chilli langoustines, ... All |
| Sole fillet: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Turban of sole with langoustines, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Rum babas, Fish fillet with preserved lemons, Nanou's tuna tart, Buckwheat almond biscuits, ... All |
| Lemon juice: You can check-out other recipes which use it, like for example: Coriander and cashew nut pesto, Tomato pesto, Exotic fruit tart, Rémoulette dressing, Souda salad, ... All |
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