Sole Meuniere

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic recipe, served in some of the world’s top restaurants, is actually a quick and easy staple supper in France. Meunière means ‘millers’ style’, probably referring to the flour for dusting.

Ingredients

  • 4 Dover sole, gutted and dark skin removed
  • 3 tablespoons plain (all-purpose) flour
  • 200

Method

  1. Pat the fish dry with paper towels and then dust lightly with the flour and season. Heat 150 g ( oz) of the butter in a frying pan large enough to fit all f