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Sole Meuniere

What is Sole Meuniere?
Sole fish fillets cooked in butter sauce.


 
Region Prep time / Cooking time

Normandy

10 min. / 30 min.

Ingredients

6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley
 

Sole Meuniere Recipe serve 6

Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.

Wine suggestion: Riesling, Chablis, Sancerre, dry white wine (French Wine Guide).

Bon appétit!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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