Name: Sole meunière
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 100 g (3¼ oz) unsalted butter, chilled and cut into cubes; 100 g (3¼ oz) seasoned flour; 100 g (3¼ oz) clarified butter or ghee; 4 sole fillets, about 180-200 g (5¾-6½ oz) each, skinned; 1 tablespoon lemon juice, strained; 1 lemon, cut into wedges, to garnish; 2 teaspoons finely chopped fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A stylish classic: the sole is quickly pan-fried, then butter and lemon juice is poured over and the fish is eaten hot with parsley and lemon wedges. Dover sole is recommended for its firm texture and succulence, but any flat fish could be substituted.

Ingredients

4 sole fillets, about 180-200 g (5¾-6½ oz) each, skinned
100

Fish course
Pescatarian

Method

Wash the fish, then dry well on paper towels. In a large frying pan, heat the clarified butter until hot.
Place the seasoned flour on a plate and roll the fillets in it to coat thoroughly, then pat off any excess. Place in the pan, skinned-side-up, and fry for about 2 minutes, turning once, or until lightly golden. Remove and place on hot plates.
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Ingredients

Method

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