Prepare this delightful recipe in just 20 minutes or less. I can understand why Julia Child fell in love with French food – this Sole Meunière is a testament to its charm. What I appreciate most is the simplicity of its preparation, the minimal ingredients, and the swift cooking time. It’s astonishing that such a straightforward dish can taste heavenly, especially with top-quality ingredients.
Sole Meunière highlights the delicate flavors of fresh fish, butter, lemon, and parsley. The key is using a quality fillet; I opted for a Flanders sole fillet.
Ingredients
2 sole fillets (approx. 14 oz each)
9 oz butter
7 oz flour
Salt and white pepper (to taste)
Meunière Sauce Ingredients
7 oz fresh butter
Juice of 1 lemon
Chopped fresh parsley for garnish
Fresh lemon wedges for serving
Directions
Clarify the butter by melting it in a small pot over low heat until components separate, and white foam forms. Strain for clarified golden butter.
Season fish fillets with salt and pepper, coat with flour, and sauté in clarified butter over medium-low heat until cooked. Transfer to a plate.
In a clean pan, cook 200g (7oz) fresh butter over medium heat until it begins to color. Add lemon juice, causing foam. Immediately pour over the fish.
Serve with fresh lemon wedges, chopped parsley, and, traditionally, with fried potatoes.
