Fish Meunière

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

A standard of the French repertory, sole meunière is usually made in the United States with flounder fillets. Authentic sole meunière served in Europe is made with whole Dover sole, which has had the bottom scaled and the gray top skin peeled off. But what defines the process, which can be used for almost any fish, whole or filleted, is that the fish is coated with flour (optional) and sautéed in clarified butter or oil. When the fish is done, the cooked