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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.
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Last modified on: November 10th 2014

For 12 people, you will need:

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Fulfillment
PreparationCookingStart to finish
15 min.9 min.24 min.
Preservation:
Should be eaten immediately after cooking
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Step by step recipe

Stage 1 - 5 min.
Fillets of sole meunière : Photo of step #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 : Photo of step #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 : Photo of step #3
Melt 150 g 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 : Photo of step #4
Cook for 2 minutes on each side.
Stage 5 - 2 min.
Fillets of sole meunière : Photo of step #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 : Photo of step #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 150 g Clarified butter.
Stage 7 - 2 min.
Fillets of sole meunière : Photo of step #7
When the butter is hot, add salt and pepper, then add 6 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.
Fillets of sole meunière : Photo of step #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.

Nutritional information

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

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Source

Home made.

More recipes?

This recipe use (among others)
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , European glass, Chilli langoustines, Pear and lime meringue pie, Sweet pancake rolls from Brittany, ... All
Sole filletSole fillet: You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Fillets of sole Dieppoise, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Vegetable clafoutis, Craquelin (sweet cracker dough), Arlesian Biscuits, Chocolate mug cake, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Cauliflower tabouleh, Cretan salad, Corn salad with croutons, Cubed salad, ... All

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