Sole Meunière
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Sole Meunière is the elegant dish that famously made Julia Child fall in love with French cuisine on her first trip to France. Dating back to at least the early 1800s, this preparation showcases the delicate flavor of sole with minimal but precise cooking. The name 'meunière' refers to the miller's wife, as the fish is lightly dusted with flour before being pan-fried to perfection. Finished with a simple sauce of browned butter, lemon, and parsley, it exemplifies the French culinary principle that perfection lies in simplicity executed flawlessly.
Time & Quantities
Method & Ingredients
Required Equipment: Large non-stick skillet, fish spatula, paper towels, small saucepan
Cooking Method: Stovetop - Sauteing
Ingredients
- 2 Dover sole fillets (6-8 oz each)
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley (chopped)
- 1 tbsp capers (drained and rinsed - optional)
- salt
- freshly ground black pepper
- lemon wedges for serving
Instructions
- Pat fish fillets completely dry with paper towels. Season both sides with salt and pepper.
- Place flour on a plate and dredge fish in the flour, shaking off excess - a thin, even coating is our goal!
- Heat a large non-stick skillet over medium-high heat. Add 1 tbsp butter and the oil.
- When butter stops foaming, carefully add the fish, presentation side down.
- Cook without moving until golden brown, about 3 minutes - resist the urge to peek too soon!
- Using a fish spatula, carefully flip fillets and cook second side until fish is opaque and flakes easily, about 2-3 minutes more.
- Transfer fish to warm plates and cover loosely with foil.
- Wipe out the skillet, then return to medium heat. Add remaining 3 tbsp butter.
- Cook butter, swirling occasionally, until it turns light brown and smells nutty, about 2-3 minutes. Watch carefully - it can go from perfect to burnt in seconds! The French call this moment 'noisette' (hazelnut).
- Remove from heat, add lemon juice (stand back - it will sputter!), parsley, and capers if using.
- Pour sauce over fish and serve immediately with lemon wedges.
Storage & Make-Ahead
Storage Advice: Best eaten immediately. Not recommended for storage.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 420
- Protein: 32g
- Fat: 28g (Saturated: 14g)
- Carbohydrates: 12g (Fiber: 0g, Sugar: 0g)
- Vitamin A: 15% DV
- Vitamin C: 15% DV
- Calcium: 2% DV
- Iron: 6% DV
Allergen Information: Contains fish, dairy (butter), wheat (flour)
Dietary Information: Contains fish, dairy, and gluten; not suitable for those with fish, dairy, or gluten allergies, vegans, or vegetarians
Serving & Variations
Serving Suggestions: Place the fish on warmed plates and spoon the brown butter sauce over the top. A simple garnish of fresh parsley and a lemon wedge is all that's needed for this elegant presentation. Best Side Dishes: Steamed new potatoes with a touch of butter and parsley, or a classic French potato purée. Add a light green vegetable like haricots verts or asparagus.
Wine or Drink Pairing: A crisp, mineral-driven white wine like Chablis or Sancerre makes an ideal pairing. For something special, try a Premier Cru Chablis with its elegant balance of acidity and subtle richness.
Possible Recipe Variations: Trout Meunière: substitute trout fillets for sole. Lemon-Caper Meunière: double the capers and add lemon zest. For richness, finish with a splash of white wine in the sauce.
Additional Notes: Fresh, high-quality fish is essential for this simple preparation.
This sole recipe looks nice. Would flounder work as a substitute? Sole is hard to find where I live.
Yup, it will, as flat as the sole, taste a bit different but still nice.
This sole meunière looks absolutely perfect! I love how simple yet elegant this classic dish is. The brown butter sauce is everything! Can’t wait to try making this at home.