French recipe – Sole Meunière
Sole Meunière is a classic and rustic French dish consisting of a sole cooked in butter and lemon. The word meunière means ‘miller’s wife’, a title which refers to the fact that the fish must be dredged in flour before being sautéed.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
4 fillets of sole
50 g of flour
50 g of butter
2 tablespoons of oil
- Stage 1: Take the skins off the sole
- Stage 2: Flour the fish on both sides, and then season with salt and pepper
- Stage 3: In a saucepan, oval if possible to fit to the shape of the fish, heat the oil. Make sure that it is hot enough by dipping in the tail of the fish. If it is at the right temperature, begin to cook the whole fillet.
- Stage 4: When one side of the sole is golden, reduce the heat slightly and turn the fish.
- Stage 5: Take the fish off the heat and drain off the oil. Placing the saucepan back on the hob, add the butter and then the sole. Don’t let the butter catch, but heat it enough for it to form a brown butter sauce.
- Stage 6: Deglaze the pan with the lemon juice. The butter should form large bubbles in the juice. The sole should be served as it is, and accompanied either by spaghetti or by boiled potatoes.
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