Filets de Sole Meunière

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a very simple dish and easy to make, yet it is often badly prepared. The important thing is to have the frying-pan very hot before you put in the butter. This pan should be either the common French kind, thick and made of cast iron, not of steel, or the classical copper “sauteuse.” The pan being really hot, you put in the butter, which melts at once and foams, when it reaches the stage called butter “noisette” (after which it turns to black butter and then oil).

It is at that stage of “noisette” butter that you must put in the fillets of sole. It is, of course, necessary that they should be quite dry, so, not only do you dry them with a cloth, but also rub them lightly with flour, after which they cook quickly and without sticking to the pan or getting sodden. Once well cooked on both sides, put them in the serving dish, and, as the butter in which they have cooked is by now too black, throw it away and put in a small fresh piece to which, when it has reached the “noisette” stage, you add a little lemon juice, and which you pour over your fillets of soles, well seasoned in the serving dish.