This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
216 K 4/5 (57 reviews)
25 min.
Easy
24.95 €
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
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 : 24.95 €
- Per person : 6.25 €
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: Clafoutis "Marie-Antoinette", Chilli langoustines, Warm autumn salad, Bistro-style beetroot salad, Roast beef "like they do it in Santa Fe", ... See them all 32
Sole fillet
Like these other recipes: Fillets of sole Dieppoise, Turban of sole with langoustines, ... See them all 2
Flour
Like these other recipes: Oatmeal and apple cookies, Carbonnade, Craquelin (sweet cracker dough), Autumn apple and plum crumble pie, Oaty walnut cake , ... See them all 212
Lemon juice
Like these other recipes: Crab Cakes, Moist Lemon Cake, Spinach and cashew brik rolls, Brussels sprouts with thyme cream, Royal icing, ... See them all 71
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018418 K5 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018445 K 15 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017784 K 313.8 40 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots.... December 31th 2013273 K4 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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.