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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.

185K 4/5 based on 57 reviews

Last modified on: November 10^th 2014

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For 4 people, you will need:

1 4 sole fillets
2 2 tablespoons flour
3 1.8 oz Clarified butter
4 salt
5 pepper
6 1.8 oz Clarified butter
7 2 tablespoons lemon juice
8 parsley

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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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.

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.

Stage 3 - 2 min.

Melt 1.8 oz 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 1.8 oz 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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,342 Kcal or 9,805 Kj	75 gr	37 gr	210 gr
117 %	29 %	4 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
406 Kcal or 1,700 Kj	13 gr	6 gr	36 gr
20 %	5 %	1 %	6 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
585 Kcal or 2,449 Kj	19 gr	9 gr	53 gr
29 %	7 %	1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Fish, Gluten, Milk

How much will it cost?

For 4 people : 24.93 €
Per person : 6.23 €

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: Rolled chestnut and apple brioche, Confit of quinces in Macvin, Flambéd bananas , Corn salad with croutons, Caramelized brioche with pear and kiwi, ... All
	Sole fillet: You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Fillets of sole Dieppoise, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Sandwich bread, X-Files cookies, Linzer torte, Cannelés, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Pea and avocado salad, Beetroot and cream cheese verrines, Greek salad, Algerian brik rolls, Tabbouleh, ... All

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