France · France

Sole Meuniere (French Butter Battered Sole)

Name: Sole Meuniere (French Butter Battered Sole)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: France
Ingredients: sole fillets 600 g; plain flour 60 g; butter 100 g; lemon juice 40 ml; flat parsley, chopped 15 g; capers 20 g; fine salt 12 g

Sole fillets floured then fried in foaming brown butter.

35 minutes · 4 servings · Moderate

Sole meuniere is a restaurant dish that pretends to be simple, and the brown butter is where the skill sits. Flour on the fish is not for coating, it is to keep the flesh together, and the butter must be foamed and browned without the milk solids catching. Parsley goes in last, off the heat.

Ingredients

sole fillets600 g
plain flour60 g
butter100 g
lemon juice40 ml
flat parsley, chopped15 g
capers20 g
fine salt12 g

Directions

1
Dust the sole with flour and salt 5 minutes before cooking.
2
Brown in foaming butter 3 minutes on each side, adding lemon juice and capers.
the fish is opaque and flakes at 63C
3
Spoon the pan butter over the fish and scatter with parsley.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content