Sole Meunière
The dish that made Julia Child fall for French cooking — sole dusted in flour, fried in butter and dressed with nut-brown butter, lemon and parsley; simple, quick and all about timing.
Ingredients
Ingredients
- 600 g sole fillets, skinned
- 50 g plain flour
- 1 tbsp sunflower oil
- 100 g butter
- 1 lemon
- 2 tbsp flat-leaf parsley, chopped
- to taste salt
- to taste black pepper
Nutrition (estimated)
medium confidenceRecipe total: 1281 kcal · P 17.5g · C 90.9g · F 98.8g
Estimated from 6 of 8 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Pat the fish completely dry and season both sides with salt and pepper.
- 2Dust the fillets in the flour just before cooking and shake off the excess — floured too early, the coating turns gummy.
- 3Heat the oil and 30 g of the butter in a large frying pan over medium-high heat until the butter foams.
- 4Fry the fillets for 2–3 minutes until golden underneath, then turn them carefully and cook for 1–2 minutes more. Transfer to warm plates.
- 5Wipe out the pan, add the remaining 70 g of butter and cook over medium heat for 2–3 minutes, until it foams, turns hazelnut brown and smells nutty.
- 6Take off the heat, add the juice of half the lemon — it will hiss — and the parsley, and swirl.
- 7Spoon the brown butter over the fish at once and serve with the rest of the lemon cut into wedges.
More recipes like this
Questions and answers
How long does Sole Meunière take to make?
About 20 minutes: 10 min prep and 10 min cooking.
What ingredients do you need for Sole Meunière?
8 ingredients: sole fillets, plain flour, sunflower oil, butter, lemon, flat-leaf parsley, salt, black pepper.
How many servings does this Sole Meunière recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sole Meunière?
About 320 kcal, with 4.4 g protein, 22.7 g carbohydrate and 24.7 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Sole Meunière?
Sole Meunière comes from French cuisine.
Sign in to rate this recipe.