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.
217 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: Tarte Jurassienne, Warm apple feuillantines, Celeriac in cream and mustard sauce, Sweet pancake rolls from Brittany, Caramelized brioche with pear and kiwi, ... See them all 32
Sole fillet
Like these other recipes: Turban of sole with langoustines, Fillets of sole Dieppoise, ... See them all 2
Lemon juice
Like these other recipes: Coriander and cashew nut pesto, Tarte Jurassienne, Brussels sprouts salad with smoked trout and Comté cheese, Brussels sprouts with thyme cream, Rémoulette dressing, ... See them all 71
Flour
Like these other recipes: Walnut short bread, Cheese Soufflé, Biscuit de Savoie sponge cake, Galette berrichone, Far Normandy-Brittany, ... See them all 212
Other recipes you may also like
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012313 K5 15 min.
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats very well, tasting better each time, so do make plenty in one go. November 15th 2015123 K4 3 hours 20 min.
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée). July 4th 201878 K1 20 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked. November 25th 202094 K 2 min.
Green beans with tomato cream sauce
Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs. September 27th 202330 K 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.