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France · Cuisine française classique
Sole meunière
A floured sole fried in butter with lemon and parsley: simplicity that mostly asks for a very fresh fish.
translation Translated from French. Translation by Julien Marchand. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 2
- Preparation
- 15 min
- Cooking
- 10 min
- Total
- 25 min
- Difficulty
- Medium
Cuisine / tradition: Cuisine française classique (FR) — declared by the author
- Main dish
- Quick
- Fried
Ingredients
For 2 servings
- 2 piece Dover soles of 350 g, gutted, dark skin removed
- 3 tbsp plain flour
- 80 g butter
- 1 piece lemon
- 1 tbsp chopped flat-leaf parsley
- 1 pinch fine salt
Method
- Step 1. Pat the soles dry, season lightly with salt and dust them with flour. Shake off the excess.
- Step 2. Heat half the butter in a large pan until it foams. Lay in the soles and cook without moving them.⏱ 5 min
- Step 3. Turn them gently and cook the other side. The fish is ready when the flesh lifts from the bone.⏱ 4 min
- Step 4. Plate the soles. In the wiped pan, heat the rest of the butter to a hazelnut colour, add the lemon juice and parsley and pour over at once.
Story and cultural note
“À la meunière” means a fish dusted with flour and cooked in butter, in the manner of the miller's wife. The dish rests on three things: fresh fish, nut-brown butter and exact timing.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsFishGluten (cereals)Milk
