Sole Meunière
Whole Dover sole or fillets dusted in flour and fried in browned butter with lemon and parsley. A Parisian bistro staple — simple, elegant and perfectly balanced.
8 ingredients
7 steps
Ingredients
- 12 whole Dover sole, skinned (or 4 large sole fillets)
- 2100g plain flour, for dusting
- 3100g unsalted butter
- 4Juice of 1 large lemon
- 53 tbsp flat-leaf parsley, finely chopped
- 6Salt and white pepper
- 7Lemon wedges, to serve
- 8Capers (optional), to serve
Instructions
- 1Season the sole with salt and white pepper. Dust lightly all over with flour, shaking off any excess.
- 2Heat 30g of butter in a large non-stick or well-seasoned pan over medium-high heat until it begins to foam.
- 3Add the sole and cook for 3–4 minutes per side (for a whole fish) or 2–3 minutes per side (for fillets), until golden and just cooked through.
- 4Remove fish to warm plates. Wipe out any burnt bits from the pan.
- 5Add remaining butter to the pan and cook over medium heat, swirling continuously, until it turns a golden-brown colour and smells nutty (beurre noisette). This takes about 2–3 minutes — watch carefully.
- 6Remove from heat immediately and add lemon juice and chopped parsley. It will foam up.
- 7Spoon the brown butter sauce over the fish and serve at once with lemon wedges.