French
Sole meunière
A classic French preparation of whole sole, lightly floured and sautéed in butter until the flesh is just tender. The nut-brown butter, lemon, and parsley are spooned over at the table for a clean, elegant finish.
Watch it madeMind of a Chef · 2:46
Ingredients
- Whole Dover sole, skinned and cleaned2 small fish, about 350g each
- Fine sea salt3/4 tsp
- White pepper1/4 tsp
- All-purpose flour1/3 cup
- Clarified butter2 tbsp
- Unsalted butter4 tbsp
- Fresh lemon juice1 1/2 tbsp
- Flat-leaf parsley, finely chopped1 tbsp
- Lemon wedges2
Method
- Pat the soles very dry inside and out, then season both sides with salt and white pepper.
- Spread the flour on a plate and dredge each sole lightly, shaking off every bit of excess flour so only a thin veil remains.
- Heat a large oval or wide frying pan over medium-high heat and add the clarified butter.
- When the butter is hot and shimmering, lay in the soles presentation side down and cook for 3 to 4 minutes until golden at the edges.
- Turn the fish carefully with a fish spatula and cook the second side for 3 to 4 minutes, basting once or twice with the hot butter, until the flesh lifts easily from the bone.
- Transfer the soles to warm plates and keep them hot while you make the sauce.
- Wipe out the pan if the flour has darkened, then add the unsalted butter and cook over medium heat until it foams, smells nutty, and turns hazelnut brown.
- Remove the pan from the heat, add the lemon juice carefully, and swirl to make a glossy beurre noisette.
- Spoon the hot lemon-brown butter over the fish, scatter with chopped parsley, and serve immediately with lemon wedges.
Common questions
Can I substitute Dover sole with another fish for sole meunière?
Yes. Use any delicate, thin white fish fillet or small whole fish, such as petrale sole, flounder, plaice, or small trout. Avoid thick, oily fish, which won’t cook evenly or suit the butter-lemon sauce.
How long does sole meunière take from start to finish?
Plan on about 20 to 25 minutes total. The fish cooks in 6 to 8 minutes, and the sauce takes only 2 to 3 minutes. Have the lemon, parsley, and warm plates ready before you start cooking.
What are the most common mistakes when making sole meunière?
The biggest mistakes are using too much flour, overcrowding the pan, and overcooking the fish. Also avoid letting the butter burn; it should be browned and nutty, not blackened or bitter before you add the lemon.
How should I store leftovers, and can I reheat them?
Store cooled fish and sauce separately in airtight containers in the refrigerator for up to 1 day. Reheat very gently in a low oven or covered skillet just until warmed through. High heat will dry out the sole and dull the sauce.
What should I serve with sole meunière?
Serve it right away with lemon wedges, chopped parsley, and simple sides like boiled potatoes, green beans, asparagus, or a light salad. A crusty baguette is useful for soaking up the browned butter-lemon sauce.