Classic French Recipes | Sole Meuniere

Some French recipes are more suited to a simple supper à deux, or perhaps a romantic soirée, than others. A good example is sole meunière, a truly delicious lemony-buttery take on the elegant and delicate yet meaty fish. It needs to go from pan to plate in short time and most frying pans will only fit two, hence its unsuitability for a large group dinner.

The preparation couldn’t be simpler, and for perfect authenticity you should try to find a Dover Sole. The bones come away easily to leave, once the juicy flesh has devoured, an almost cartoonish skeleton.

We suggest serving with a crisp Chablis.

Serve 2


Ingredients

Plain flour
Two soles, each around 400-500 grams, cleaned and skinned
50g unsalted butter
Two tbsp olive oil
sea salt
juice of half a lemon
small bunch of parsley, finely chopped




Sprinkle some flour on a plate and coat the sole, shaking off any excess.

Put a couple of large knobs of the butter to one side. Heat the rest of the butter and the oil in a large frying pan, using a medium heat. Place the fish in to fry for about three minutes, turn and cook for a further three minutes.

While the second side is cooking, sprinkle the cooked side with some sea salt, and repeat once the second side is cooked through. Transfer to a warm plate.

Return the pan to the head and add the remaining butter to melt. Once it starts to sizzle and brown, add the lemon juice. Be careful not to let the butter burn.

Drizzle the lemon butter over the fish and serve with some chopped parley and thinly sliced lemon wedges.

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Monday, 13th, May by Katharine Barrau