Cooking-ez.com

1,015 easy and fully explained recipes, with 12,352 photos and 77 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.

84,0754.4/5 for 33 ratings

Last modified on: November 10^th 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

Change for:

Measures:

How long does it take?

Time required

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

Keeping:

Should be eaten immediately after cooking

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?

Work this out...

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 24.93 €
Per person : 6.23 €

Note : These prices are only approximate

Change currency:

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: Clafoutis "Marie-Antoinette", Tarte Jurassienne, Sweet pancake rolls from Brittany, White asparagus salad, Pain perdu, ... 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: Sesame fried scampi, Arizona cupcakes, Checkerboard biscuits, Liège waffles, Dipping bread with cheese, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Coriander and cashew nut pesto, Mackerel rillettes, Tomato ladybirds, Macarons (the original French macaroons) , Home-made doner kebab, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.