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Sole Meunière

Serves 4 to 6 Entree seafood, Fish

Sole Meunière

Sole Meunière is a staple in the everyday cooking of Normandy, where the simplicity of fresh sole, gently coated in flour and butter-fried, becomes a call to gather. This dish is a familiar presence at family dinners, where the aroma of sizzling butter and lemon fills the air, signaling that mealtime is near. It's a dish that brings the comfort of home to the table with its straightforward preparation and time-honored flavors.

Expect a delicate, golden crust enveloping tender sole fillets, with the richness of browned butter lifted by a bright squeeze of lemon. A sprinkle of parsley adds a fresh note, enhancing the fish's natural sweetness. Each bite should be an interplay of buttery, tart, and herbal notes, perfectly seasoned with salt and pepper, inviting another forkful.

Ingredients

  • 4sole fillets
  • 60 gflour — for dredging
  • 80 gbutter
  • 1lemon — juiced
  • 2 tbspparsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the sole fillets. Trim any uneven edges and use paper towels to pat them dry thoroughly. This ensures that the fillets will sear properly without releasing excess moisture, which can prevent a good crust from forming.
  2. Season the fillets lightly with fine salt and black pepper on both sides. Then, dredge each fillet in 60 g of flour, shaking off any excess. The flour will help create a golden crust when cooked.
  3. In a large, heavy-bottomed skillet, melt 40 g of butter over medium-high heat. Once the butter begins to foam and turns a light golden color, indicating it's nutty and aromatic, add the fillets to the pan.
  4. Cook the fillets for about 2-3 minutes on one side until they develop a golden-brown crust. Carefully flip them using a spatula and cook for another 2 minutes on the other side until the flesh turns opaque and flakes easily with a fork.
  5. Remove the fillets from the skillet and place them on a warm serving platter. To the same skillet, add the remaining 40 g of butter and allow it to melt and brown slightly, releasing a rich, nutty aroma.
  6. Squeeze the juice of 1 lemon into the browned butter, stirring to combine. This will form a simple yet flavorful sauce that complements the delicate fish.
  7. Pour the lemon-butter sauce over the cooked sole fillets. Garnish with 2 tbsp of freshly chopped parsley, which adds a fresh, vibrant note to the dish.
  8. Serve the Sole Meunière immediately while the fillets are tender and the sauce is warm, inviting everyone to enjoy the classic flavors of Normandy.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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