Sole Meunière
I’ve never liked routine and it shows not only in my lifestyle but also in my cooking. Diversifying our menu is essential because it brings a variety of vitamins and minerals. Just having meat and potatoes every day is not ideal therefore adding other proteins, some legumes, vegetables and fruits provides a well-balanced diet.
I always enjoyed fish. It can be Halibut, Tuna, Red Snapper, Dover sole, orange roughy, Cod, tilapia, Marlin, turbot, Salmon, etc. Each has their own flavor and texture. Marlin, Tuna, grouper, halibut all have a firm texture but their flavor varies from one to another; from mild, sweet and rich. Sardines, trout, Salmon, sea bass are tender and their flavors range from rich, buttery to oily.
Dover Sole is one of my favorites – let’s not be confused with Pacific Dover which is a flounder. I like the sweet, mild, buttery flavor of this white fish with its firm texture. After it’s cooked, the flesh remains white which is why it has been a popular fish to be filleted tableside. I have a few recipes for this specific fish such Sole Normande, Sole Almondine, Sole Florentine, Mediterranean Sole and this featured one… Sole Meunière!
This is another extremely easy recipe to make. Dredged in flour then pan fried in butter-lemon and garnished with capers, lemon wedges and finely chopped parsley, this dish is incredibly tasty! I like to serve my Sole Meunière with steamed vegetables and rice like my Herb & Butter or Wild Rice Pilaf unless I want some zip then I go for my Mexican Rice…
In my opinion, Sole Meunière is another French classic that has to be added to your folder! Moist with a rich brown butter sauce, this is a dish that you have to make. It’s extremely quick and easy which makes it a perfect recipe when entertaining family and friends…
Bon Appétit!
Here are several delicious fish recipes for you to enjoy…
– Beer Battered Fish
– Grilled Fish Tacos
– Salmon Pie
– Ceviche de Pescado – Fish Ceviche
– Tuna Tataki with Avocado Slaw
– Fish in Coconut Milk
– Panko Breaded Fish Fillet
and for even more French recipes, click on this link… Recipe Category • International
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Sole Meunière
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Ingredients
- 4 skinless, boneless filets of sole
- 1/2 cup unbleached all-purpose flour
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 tbsp. clarified butter, divided tips & tricks
- 2 tbsp. freshly squeezed lemon juice, divided tips & tricks
- 2 tbsp. capers, rinsed and drained
- 1 sprig parsley, for garnish tips & tricks
- 2 large lemon wedges, for garnish
Directions
- Pat dry the fish with paper towels and set aside.
- In a shallow dish, add flour and season with ground sea salt and freshly ground black pepper. Give a quick stir to combine before placing the filet in the flour mixture, making sure to coat the fish very well on both sides. Shake off any excess flour and set aside.
- In a large saucepan over medium-high heat, add 2 tbsp. clarified butter and 1 tbsp. lemon juice; swirl the pan to blend the ingredients. When it gets hot, place the filet and pan fry it until nice and golden, about 2 to 3 minutes. Flip it and fry the other side until golden as well.
- When it’s done, remove from the heat and transfer the filet to a serving plate.
- Return the saucepan back on the heat and add the remaining 2 tbsp. butter along with 1 tbsp. lemon juice; tilt the pan to combine them. When it gets hot, add the capers and quickly sauté them for only 1 minute.
- Remove from the heat, spoon them on the fish and drizzle with the butter from the pan.
- Garnish with a sprig of parsley and a couple lemon wedges. Serve with steamed vegetables and rice.
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