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.
204 K 4/5 (57 reviews)
Grade this recipe:
Keywords:
Last modified on: November 10th 2014
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 9 min.
All in all: 25 min.
When should you start or finish this recipe?
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.
Fillets of sole meunière : Stage 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 : Stage 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 : Stage 3
Melt 25 ml 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 : Stage 4
Cook for 2 minutes on each side.

Stage 5 - 2 min.
Fillets of sole meunière : Stage 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 : Stage 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 25 ml clarified butter.

Stage 7 - 2 min.
Fillets of sole meunière : Stage 7
When the butter is hot, add salt and pepper, then add 1 tablespoon 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 : Stage 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.
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 recipe40 RDI=10 %20 RDI=2 %110 RDI=20 %1,170 RDI=60 %4,900 RDI: 60 %
Per 100 g10 RDI=5 %6 RDI=1 %40 RDI=6 %410 RDI=20 %1,700 RDI: 20 %
Per person20 RDI=7 %9 RDI=1 %50 RDI=8 %590 RDI=30 %2,450 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Gluten, milk
How much will it cost?
  • For 2 people : 12.50 €
  • 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)
Other recipes you may also like
You should not soak strawberries in water
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
February 21th 2011177 K3 10 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Profiteroles
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13th 2010321 K 14.5 1 hour 35 min.
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
May 10th 2023252 K 15 50 min.
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3rd 2014292 K4.4 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page