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Fillets of sole meunière

Name: Fillets of sole meunière
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4 people
Cuisine: French
Ingredients: 4 sole fillets; 2 tablespoons flour; 50 g clarified butter; Salt; Pepper; 50 g clarified butter; 2 tablespoons lemon juice; Parsley

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.

220 K 4/5 (58 reviews)721649

Duration

25 min.

Difficulty

Easy

Last modified on: November 10^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 15 min.

Cooking 9 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.

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 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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=15 %	6 g RDI=2 %	36 g RDI=37 %	405 kcal RDI=15 %	1,700 kJ RDI=15 %
Per person	18 g RDI=21 %	9 g RDI=3 %	52 g RDI=53 %	585 kcal RDI=22 %	2,451 kJ RDI=22 %
Whole recipe	74 g RDI=85 %	37 g RDI=10 %	210 g RDI=213 %	2,341 kcal RDI=87 %	9,804 kJ RDI=87 %