Fillets of Dover Sole à la Meunière

Preparation info

  • Difficulty


  • Yield:



Appears in


By James Peterson

Published 1991

  • About

While beurre noisette can be made on its own, it is sometimes the result of a cooking process. Sole meunière is a dish in which beurre noisette is prepared to order in the pan used to sauté the sole filets.

Beurre noisette is sometimes finished with elements that counteract its richness. The best-known variations on the meunière theme are à la grenobloise, which is beurre noisette to which capers, miniature croutons, and lemon cubes have been added; amandine, made with slivered almonds that have been cooked in the hot beurre noisette; and à la polonaise, finished with breadcrumbs.

This dish calls for Dover sole, which is the only authentic sole sold commercially (unlike American “sole,” which is really flounder).


fillets of sole, 3 to 4 oz (100 to 125 g) each 4 4
salt and pepper to taste to taste
flour (for dredging) as needed as needed
clarified butter ¼ cup 60 ml
whole butter oz 75 g
juice of ½ lemon
chopped parsley 1 tbsp 15 ml


  1. Season the fillets with salt and pepper and dredge them in flour. Pat them to remove excess.
  2. Sauté the fillets in the clarified butter (oval sauté pans are best for this), and transfer them to serving plates or a platter. Discard the cooked butter and wipe out any particles of burned flour with a paper towel.
  3. Let the sauté pan cool slightly, then add the whole butter. Cook the whole butter until it froths and the froth begins to subside. While the butter is cooking, sprinkle the cooked fillets with lemon juice (see Note) and the parsley.
  4. Pour the hot beurre noisette over the fillets.