Stéphane Reynaud

Sole Meunière

Sole in Brown Butter Sauce

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whole sole 6
  • Butter 150 g
  • Flour 100

Method

  1. Using a vegetable peeler, make an incision in the skin of the soles at the base of the tail, and pull off with the help of a cloth.
  2. Melt the butter until it starts foaming. Flour the soles and add them to the butter. Cook for 5 minutes each side, season, and serve with the cooking butter.