Sole meunière

Sole meunière is a classic of French cuisine that features a delicate and refined taste. Here’s how to prepare this dish.

Ingredients

• 4 sole fillets (about 150-200 grams each)
• Flour, as needed for dusting the fillets
• 80 grams of butter
• Juice of 1 lemon
• Chopped parsley, to taste
• Salt and pepper, to taste

Preparation

1. Begin by lightly flouring the sole fillets on both sides, then shake off the excess flour.
2. Take a skillet and melt half the butter over medium heat. Once the butter starts sizzling, lay the sole fillets in it and cook for about 2-3 minutes per side, until they’re golden brown. Season with salt and pepper.
3. Once cooked, remove the sole fillets from the skillet and keep them warm.
4. In the same skillet, add the remaining butter and let it melt over low heat. When it starts to turn a hazelnut color and has a nutty scent, remove the skillet from the heat and add the lemon juice.
5. Put the skillet back on the heat, adjust the seasoning with salt and pepper, then add chopped parsley.
6. Arrange the sole fillets on plates and drizzle with the meunière butter.
7. Serve immediately.

Curiosity

The term “meunière” derives from the French “meunier,” meaning miller, and refers to the brown butter (beurre noisette), a nod to the method of toasting the grain in old mills which gives the butter its characteristic nutty flavor. The dish celebrates the simplicity and elegance of French cuisine, with its ability to enhance basic ingredients through refined techniques.