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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.
Here are all the tips you need to succeed, using fillets rather than fish on the bone.
204 K 4/5 (57 reviews)
25 min.
Easy
8 people
8 IngredientsLast modified on: November 10th 2014
For 8 people, you will need:
- 1
8 sole fillets - 2
4 tablespoons flour - 3
100 g clarified butter - 4
salt - 5
pepper - 6 100 g clarified butter
- 7
4 tablespoons lemon juice - 8
parsley - Total weight: 1,155 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 100 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 100 g clarified butter.
Put the pan back onto medium heat and melt 100 g clarified butter.
Stage 7 - 2 min.
When the butter is hot, add salt and pepper, then add 4 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 | 150 RDI=60 % | 70 RDI=7 % | 420 RDI=60 % | 4,680 RDI=230 % | 19,610 RDI: 230 % |
| 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 8 people : 49.90 €
- 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: Spring veal sauté , Confit of quinces in Macvin, Warm apple feuillantines, White asparagus salad, Warm apple feuillantines, ... 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: Kouign-amann brioche, Shortcrust pastry (pâte brisée), Apple and almond cake, Doughnuts, Arizona cupcakes, ... See them all 204
Lemon juice
Like these other recipes: Peach and verbena feuilleté, Chocolate mousse, How to beat egg whites, Smoked haddock and leek fondue tartines, Baked potatoes with poached egg and tuna sauce , ... See them all 71
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