Sole Meunière – Classic Dover Sole with Brown Butter
Sole Meunière is a timeless classic of fine French cuisine that is surprisingly quick and easy to prepare. I love this dish because it highlights the pure quality of the fish. The combination of delicate, butter-fried fish, a splash of tangy lemon, and fresh, aromatic parsley feels like a little vacation in Paris. It’s perfect for a healthy and delicious meal.
Ingredients
Preparation
Rinse the sole fillet (1) gently under cold water and pat it very dry with a kitchen towel.
Sprinkle the sea salt (2 g) over the fish and coat the fillet (1) in the wheat flour (30 g); shake off any excess.
Melt half the butter (40 g) in a pan over medium heat and fry the fish for 3 to 4 minutes on each side until golden brown.
Remove the fish from the pan and keep warm. Add the remaining butter (40 g) to the pan and cook until it turns a hazelnut brown color and smells nutty.
Squeeze the lemon (0.5), stir the juice and finely chopped flat-leaf parsley (10 g) into the hot butter, and drizzle over the fillet (1).
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