Sole meunière
Sole meunière is a delicate sole fillet coated with a thin layer of flour and fried in butter, served with lemon slices. The fish is quickly pan-fried while the butter for the sauce is separately browned to ensure a clean flavor without burnt flour.
How to make it
Prepared 0 of 6 steps
Dry the fish
Check for small bones and pat dry with paper towels on both sides. If necessary, divide long pieces into convenient portions. Season with salt and pepper just before cooking.
Prepare the lemon and herbs
Wash the parsley, dry it well, and finely chop. Squeeze half of the lemon without seeds, and slice the other half for serving. Prepare a large spatula to avoid breaking the delicate fish when flipping.
Make the flour coating
Pour the flour into a shallow dish. Coat each fillet on both sides with the flour, shaking off any excess. The flour should cover the fish in a thin, even layer without clumping.
Cook the chicken
Heat the vegetable oil and 30 g of butter. Fry the fillets in batches on medium heat for about 2-3 minutes per side until golden brown. The meat should be opaque and reach an internal temperature of 63 °C; thinner fillets cook faster.
Brown the butter
Heat remaining 60 g butter in a separate small pan until nutty, with golden-brown solids on the base. Remove immediately before black specks and bitterness develop.
Finish and serve
Carefully add lemon juice to the hot butter, stir in parsley and spoon over the fish. Add prepared lemon wedges and serve immediately. Capers, potatoes and other sides are not included.
Little hint
Do not flip the delicate fish every second: let the flour coating set, then flip once with a large spatula. Cook the sauce separately from the settled flour to avoid bitterness.
Frequently asked questions
What should I watch out for when cooking?
Do not flip the delicate fish every second: let the flour coating set, then flip once with a large spatula. Cook the sauce separately from the settled flour to avoid bitterness.
How should I prepare the ingredients?
Check for small bones and pat dry with paper towels on both sides. If necessary, divide long pieces into convenient portions. Season with salt and pepper just before cooking.
