Sole Meunière

Savor the delicate flavors of Sole Meunière, a classic French dish where tender sole fillets are pan-fried in butter and brightened with fresh lemon juice. Ideal for a romantic dinner or a special occasion.

• -17 °C sole fish
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 1 lemon fresh lemon juice
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons parsley

Method

1. 1

   Dredge the sole fillets in the flour, ensuring they are evenly coated. Shake off any excess flour.

2. 2

   In a large skillet, melt 2 tablespoons of the butter over medium heat until it starts to foam.

3. 3

   Add the coated sole fillets to the skillet and cook for about 3-4 minutes on each side until golden brown.

4. 4

   Once cooked, remove the fillets from the skillet and keep them warm on a plate.

5. 5

   In the same skillet, add the remaining 2 tablespoons of butter and allow it to brown, scraping the bottom of the pan to incorporate any drippings.

6. 6

   Add fresh lemon juice, salt, and pepper to the browned butter, stirring to combine.

7. 7

   Pour the lemon-butter sauce over the cooked sole fillets and garnish with chopped parsley.

8. 8

   Serve immediately while hot, with additional lemon wedges if desired.