ReceptnaptárSole meunière
Sole meunière is one of the simplest and most impressive dishes of classic French cooking: sole dredged in flour, fried in butter and finished with browned butter and lemon juice. The name means the miller's wife, alluding to the flour coating. It was also Julia Child's legendary first meal in France.
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Ingredients
Method
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- Dry the fish thoroughly with paper towels (this makes the crust crisp). Season both sides with salt and pepper, then dredge in flour and shake off the excess.
- In a large frying pan (or two pans), heat 30 g of the butter and the oil over medium-high heat until the butter foams but has not yet browned.
- Place the fish in the pan with the white, thicker side up and fry for 4-5 minutes until a nice golden crust forms. Carefully turn and fry the other side for 3-4 minutes until the flesh separates easily with a fork along the backbone.
- Transfer the fish to warmed plates. Wipe the pan clean (the floury butter has burned on) and add the remaining 70 g of butter. Heat over medium heat until it foams and turns hazelnut brown with a pleasant nutty aroma (beurre noisette). This takes about 2-3 minutes.
- Take the pan off the heat, add the lemon juice (it will foam up fiercely) and the parsley, and stir.
- Pour the hot brown butter over the fish and serve immediately with lemon slices and boiled potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the fish completely dry before frying; moisture stops the crust from crisping.
- Shake off the flour well: a thin layer gives a crisp crust, a thick one turns gluey.
- Watch the beurre noisette (brown butter) closely, because it burns within seconds; when it smells nutty and is golden brown, take it off the heat at once.
- If you cannot find sole, flounder, cod or trout are good substitutes.
- Serve with steamed green beans or boiled potatoes and a glass of cold dry white wine.
Frequently asked questions
How do I know when the fish is done?
When the flesh separates easily and flakily from the bone along the backbone with a fork, and the flesh is opaque white.
Can it be made from fillets?
Yes, fillets are thinner, so fry them for only 2-3 minutes per side.
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More french ideas
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- Soupe de poisson provençale (Provençal fish soup with rouille)
- Tarte au thon et tomates (tuna and tomato tart)
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- Baguette thon-mayo (tuna mayo baguette)
- Brandade de morue (Provençal salt cod purée)
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