This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
215 K 4/5 (57 reviews)
25 min.
Easy
24.95 €
4 people
8 IngredientsLast modified on: November 10th 2014
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.
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 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.
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.
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 | 70 RDI=30 % | 40 RDI=4 % | 210 RDI=30 % | 2,340 RDI=120 % | 9,800 RDI: 120 % |
| 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 4 people : 24.95 €
- 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: Bistro-style beetroot salad, Spring veal sauté , Hasselback or "Swedish-style" potatoes, Roscoff salad, Breton leek and mushroom tart, ... See them all 32
Sole fillet
Like these other recipes: Turban of sole with langoustines, Fillets of sole Dieppoise, ... See them all 2
Flour
Like these other recipes: Naan, Breton sablé biscuit dough, Antoinette's caramelized apple cake, Boeuf (beef) bourguignon, Saint-Lô cake, ... See them all 211
Lemon juice
Like these other recipes: Tomato pesto, Cubed salad, Royal icing, Cauliflower and avocado rémoulade, Sorrel pesto, ... See them all 71
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour. June 2nd 2013226 K 25 50 min.
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted. May 22th 202571 K4.7 60 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025145 K4.5 15 min.
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious. December 30th 201982 K 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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.
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.