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.
188 K 4/5 (57 reviews)
25 min.
Easy
4 people
8 IngredientsLast 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: 580 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 9 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Should be eaten immediately after cooking.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 40 RDI=4 % | 210 RDI=30 % | 2,340 RDI=120 % | 9,800 RDI: 120 % |
| Per 100 g | 10 RDI=5 % | 6 RDI=1 % | 40 RDI=6 % | 410 RDI=20 % | 1,700 RDI: 20 % |
| Per person | 20 RDI=7 % | 9 RDI=1 % | 50 RDI=8 % | 590 RDI=30 % | 2,450 RDI: 30 % |
How much will it cost?
- For 4 people : £20.80
- Per person : £5.20
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: Sweet pancake rolls from Brittany, European glass, Comtoise endive salad, Clafoutis "Marie-Antoinette", Norman flambéed apples, ... See them all 32
Sole fillet
Like these other recipes: Turban of sole with langoustines, Fillets of sole Dieppoise, ... See them all 2
Flour
Like these other recipes: Gâteau Breton (Brittany butter cake), Parmesan cauliflower cheese, Savoury mini-madeleines with 2 cheeses, Nonettes, Dipping bread with cheese, ... See them all 196
Lemon juice
Like these other recipes: Thin summer tart "à la grecque", Mint and pea pesto, Algerian brik rolls, Cubed salad, Tzatziki, ... See them all 70
Other recipes you may also like
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020292 K 24.3 2 hours 1 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019301 K3.8 1 hour 15 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018262 K 24.7 5 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a 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.