Sole Meuniere

Preparation info
  • Serves


    • Difficulty


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.


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


  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