Best 2 Classic Sole Meuni Recipes

Classic sole meunière is a timeless French dish that is simple to prepare yet elegant enough for a special occasion. A key component of this dish is the delicate flavor of the sole, a flatfish with a mild, buttery taste. This recipe will guide you through the steps of preparing a classic sole meunière, from selecting the freshest fish to mastering the art of pan-frying. You will learn how to achieve that perfect crispy exterior and tender, flaky interior that makes this dish so irresistible. Get ready to impress your family and guests with this classic culinary delight.

Let's cook with our recipes!

CLASSIC SOLE MEUNIèRE

Classic Sole Meunière image

Provided by Molly Wizenberg

Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 12

Ingredients

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Steps:

For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

SOLE MEUNIèRE

Sole meunière image

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour

Provided by Good Food team

Categories Dinner, Supper

Time 12m

Number Of Ingredients 6

Ingredients

4 fillets sole or plaice, skin-on (about 140g/5oz each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small caper (optional)

Steps:

Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium

Tips:

Use the freshest sole fillets you can find. Fresh sole should have a mild, slightly briny smell and be firm to the touch. Avoid fillets that are slimy or have a strong fishy odor.
Rinse the sole fillets thoroughly and pat them dry before cooking. This will help to remove any excess moisture and prevent the fillets from sticking to the pan.
Season the sole fillets with salt and pepper before cooking. This will help to enhance the natural flavor of the fish.
Use a light touch when cooking the sole fillets. Sole is a delicate fish that can easily overcook. Cook the fillets over medium heat for 3-4 minutes per side, or until they are opaque and just cooked through.
Serve the sole fillets immediately with your favorite sides. Sole is a versatile fish that can be served with a variety of sides, such as lemon wedges, roasted vegetables, or mashed potatoes.

Conclusion:

Sole meunière is a classic French dish that is simple to prepare and absolutely delicious. With its delicate flavor and flaky texture, sole is the perfect fish for a special occasion meal. Follow these tips to make sure your sole meunière comes out perfect every time.