Traditional Sole Meunière
Ingredients
- 4 pcCommon sole (gutted and trimmed)
- 100 gWheat flour (sifted)
- 120 gUnsalted butter (cubed)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (finely chopped)
- 2 pinchFleur de sel
- 2 pinchBlack pepper ground
Method
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.
- 1
Carefully pat the sole fillets dry with paper towels. The skin must be perfectly dry so the flour doesn't clump.
- 2
Dredge the fillets in wheat flour. Vigorously tap each piece to remove excess: you want a translucent veil, not a thick breading.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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).
How long does this dish keep?
Consume immediately. The fish loses its crispness in the refrigerator.
