Sole meunière
Sole meunière is a simple French method of preparing flatfish– most often Lemon sole or Dover sole. The fish is dredged in flour (whole or filleted) then pan-fried until golden in a brown butter sauce, often with added capers which crisp up, adding texture as well as a pleasant acidity.
Ingredients
Metric
Imperial
Sole meunière
- 1 whole lemon sole, (weighing approx. 1kg) filleted
- Doves Farm Organic Plain White Flour, for dredging
- 50g of butter, cubed
- 20g of capers
- 1/2 lemon
- 1 handful of chopped parsley
- salt
- freshly ground black pepper
Method
Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour
- 1 whole lemon sole, (weighing approx. 1kg) filleted
- Doves Farm Organic Plain White Flour, for dredging
Cook for a couple of minutes, adjusting the heat if needed. You want the butter to be foaming but not burning
Once the butter is nutty brown and foaming (a couple of minutes), add the rest of the butter and the capers to the pan and use a spoon the baste the fish for a further minute
Take the pan off the heat, season the fish with lemon juice and leave to sit for a minute
- 1/2 lemon
Carefully transfer the sole fillets to plates, then add the parsley to the butter sauce and pour the sauce over the fish to finish
- 1 handful of chopped parsley
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