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Sole Meunière is a classic French dish that is the epitome of elegant simplicity. It’s a perfect example of how a few high-quality ingredients, prepared correctly, can create something truly spectacular.
The name translates to “Miller’s wife sole,” indicating the fish is dredged in flour before cooking.
Here is a detailed recipe and guide to making this timeless dish.
Sole Meunière
This recipe highlights the delicate flavor of sole, complemented by the nutty brown butter, bright lemon, and fresh parsley. The process is quick, so have all your ingredients ready (mise en place) before you start.
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
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2 whole Dover sole or grey sole fillets (about 6-8 oz each), skinless
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Kosher salt and freshly ground black pepper
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All-purpose flour, for dredging (about ½ cup)
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4 tablespoons unsalted butter, divided
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2 tablespoons neutral oil (like grapeseed or canola)
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2 tablespoons fresh lemon juice (from about ½ lemon)
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2 tablespoons fresh parsley, finely chopped
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Lemon wedges, for serving
Instructions
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Prepare the Fish: Pat the sole fillets completely dry with paper towels. This is crucial for getting a golden crust. Season both sides generously with salt and pepper.
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Dredge: Place the flour on a large plate or shallow dish. Lightly dredge each fillet in the flour, shaking off any excess. The fish should have a very light, even coating.
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Cook the Fish: In a large skillet (non-stick or carbon steel is best), heat 2 tablespoons of the butter and the neutral oil over medium-high heat. Once the butter is foaming and hot (but not burning), carefully add the fillets. Cook for 2-3 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork.
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Tip: Work in batches if necessary to avoid overcrowding the pan.
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Remove Fish: Transfer the cooked fillets to a warm serving platter or individual plates. Tent loosely with foil to keep warm.
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Make the Sauce (Beurre Noisette): Wipe any burnt bits from the skillet with a paper towel. Return the pan to medium heat and add the remaining 2 tablespoons of butter. Melt the butter and continue to cook, swirling the pan occasionally, until it turns a fragrant, nutty golden-brown color. You will see little brown specks at the bottom. This is beurre noisette (hazelnut butter). Watch closely—it can burn in seconds.
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Finish the Sauce: Immediately remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley (it will sizzle and foam). Taste and adjust seasoning with a pinch of salt if needed.
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Serve: Pour the hot brown butter sauce directly over the plated fish. Serve immediately with lemon wedges on the side.
Tips for the Perfect Sole Meunière
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The Fish: Dover Sole is the traditional choice and has a superb texture, but it can be expensive and hard to find. Grey Sole (Lemon Sole), Petrale Sole, or Flounder are excellent, more accessible alternatives. You can use whole fish that has been butterflied or fillets.
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Don’t Crowd the Pan: This is the most common mistake. If you put too many fillets in the pan at once, the temperature will drop, and the fish will steam instead of fry. Cook in batches for the best results.
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The Dry Dredge: Ensuring the fish is bone-dry and lightly floured is the secret to a beautiful, crisp, golden crust.
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The Brown Butter: The key to the sauce is taking the butter to the perfect stage—golden brown with a nutty aroma. If it blackens, it will become bitter, and you must start over.
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Serve Immediately: This dish does not wait. Have your sides (like steamed asparagus, haricots verts, or boiled new potatoes) ready to go before you even start cooking the fish.
Classic Presentation
For an authentic French bistro experience, serve your Sole Meunière with:
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Steamed potatoes or pommes purée (mashed potatoes).
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Blanched haricots verts (thin green beans).
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A crisp, dry white wine like Sancerre, Chablis, or a Sauvignon Blanc to cut through the richness of the butter.
Enjoy your journey into classic French cuisine!
