Sole Meunière

Ingredients

Instructions

1. 1

   Pat the sole fillets very dry with kitchen paper so they brown instead of steam. Put the flour on a plate and season it with the salt and black pepper. Finely chop the parsley and cut the lemon in half; slice one half into thin slices for serving and squeeze the other half for juice.

2. 2

   Lightly dredge each fillet in the seasoned flour, then shake off all excess. A very thin coating is key: too much flour will burn before the fish is cooked.

3. 3

   Set a large frying pan over medium heat and add 25 g of the butter. When the foam subsides, lay in the fillets. Cook for 2-3 minutes on the first side, gently swirling the pan occasionally, until lightly golden at the edges.

4. 4

   Turn the fillets carefully and cook for 1-2 minutes more, until the flesh is opaque and flakes easily with light pressure. Transfer to warm plates.

5. 5

   Lower the heat slightly and add the remaining 35 g butter to the same pan. Cook until it turns hazelnut-brown and smells nutty, about 1 minute; watch closely so it does not burn. Stir in the lemon juice, letting it bubble briefly, then add most of the parsley.

6. 6

   Spoon the browned butter sauce over the sole, scatter over the remaining parsley, and serve immediately with the lemon slices alongside.

Nutrition per serving

Notes

• •Use lemon sole or Dover sole fillets of similar thickness; if the fillets are very thin, reduce the cooking time slightly.
• •Warm the plates before cooking so the fish stays hot while you finish the beurre noisette.
• •Serve with boiled new potatoes, green beans, or a simple salad to keep the meal classic and light.

Background