Traditional Sole Meunière

Delicate fish that flakes easily, protected by a thin golden flour crust browned in butter. The scent of toasted hazelnuts and the sharp citrus acidity perfectly balance the richness.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 596
• Protein: 66 g
• Carbs: 20 g
• Fat: 27 g

Ingredients

• 4 piece Common sole ( gutted and trimmed )
• 100 g Wheat flour ( sifted )
• 120 g Minimum butter sweet ( cubed )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( finely chopped )
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground

Instructions

1. Prepare the fish

   Carefully pat the sole fillets dry with paper towels. The skin must be perfectly dry so the flour doesn't clump.

2. Flour the fish

   Dredge the fillets in wheat flour. Vigorously tap each piece to remove excess: you want a translucent veil, not a thick breading.

3. Sauté in butter

   In a large pan, heat half the butter. When it stops singing and starts foaming, place the fish. Cook for 3 minutes per side until the crust is golden and crispy. Keep warm.

4. Make the hazelnut butter

   Quickly wipe the pan, add the remaining butter. When it turns amber and smells like toasted hazelnuts, deglaze with lemon juice. Add chopped parsley and pour immediately over the fish.

Chef's tips

• Do not overcrowd the pan: if the fish touch, they will steam instead of sear.
• The butter is ready when it stops 'singing' (meaning the water has evaporated).

Storage

Consume immediately. The fish loses its crispness in the refrigerator.