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Sole meunière

Name: Sole meunière
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: FR
Ingredients: 2 whole sole, skinned and cleaned (about 350 g each), or 4 sole or plaice fillets; 50 g plain flour; ½ tsp salt; to taste black pepper; 1 tbsp sunflower oil; 60 g butter; 1 lemon: juice of half, the rest cut into wedges; 1 tbsp chopped parsley

10m

Prépa

10m

Cuisson

Portions

Facile

Difficulté

Sole farinée et dorée à la poêle, nappée de beurre noisette, citron et persil.

#french#normandy#fish#brown-butter#lemon#quick

Portions

2portions

Ingrédients

Nutrition

calories480

protein38g

carbs14g

fat30g

fiber1g

Par portion

Étapes

Flour the fish

Pat the fish dry with kitchen paper and season both sides with the salt and pepper. Put the flour on a plate, dip the fish on both sides and shake off any extra. Flour it only right before cooking, or the coating turns gluey.

2 whole sole or 4 fillets fish
50 g flour
½ tsp salt
to taste black pepper

✅ C'est prêt quand : fish evenly coated in a thin layer of flour, excess shaken off

Fry the fish

Heat the oil and 15 g of the butter in a large frying pan over medium-high heat until foaming, then add the fish. For whole sole, cook 3-4 minutes until golden underneath, turn carefully and cook 2-3 minutes more. For fillets, cook about 2 minutes on the first side, then 1-2 minutes on the second. Move the fish to warm plates.

1 tbsp sunflower oil
15 g butter
all floured fish from step 1

✅ C'est prêt quand : fish golden outside and opaque, flaking easily with a fork

⏱3:30

Make the brown butter

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Finish and serve

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Flour the fish

2 whole sole or 4 fillets fish
50 g flour
½ tsp salt
to taste black pepper

✅ C'est prêt quand : fish evenly coated in a thin layer of flour, excess shaken off

Fry the fish

1 tbsp sunflower oil
15 g butter
all floured fish from step 1

✅ C'est prêt quand : fish golden outside and opaque, flaking easily with a fork

⏱3:30

Make the brown butter

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Finish and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Normandy and Paris📅 17th–19th century🐟 FR

'À la meunière' means 'in the miller's wife's style', a nod to the flour that coats the fish. Dover sole from the Channel was prized in Paris, and frying it in butter, the pride of Normandy, became one of the great simple classics of French cooking.

The dish is famous for the moment it changed a life: Julia Child ate sole meunière in Rouen in 1948, on her first day in France, and later said it opened up her soul to French food.