Sole Meunière with Brown Butter
Ingredients
- 4 pcCommon sole (whole, gutted and prepared)
- 100 gWheat flour (sifted)
- 160 gUnsalted butter (in pieces)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcFlat-leaf parsley (finely chopped)
- 4 tbspSunflower oil
- 2 pinchGray sea salt
- 2 pinchWhite pepper ground
Method
A golden, crispy skin that cracks under the fork, revealing pearly white and tender flesh. The captivating smell of brown butter and a touch of lemon acidity perfectly balance the richness of the fish.
- 1
Carefully pat the soles dry with a clean cloth. Season with sea salt and ground white pepper on both sides. Coat the fish in flour, then tap firmly to remove any excess: the layer should be as thin as a film.
- 2
In a large skillet, heat the sunflower oil with 20g of butter. When the mixture foams and gets hot, place the soles. Cook for 4 to 5 minutes per side without rushing them. The skin should be well browned and the flesh should start to pull away from the central bone.
- 3
Remove the soles and keep them warm. Discard the cooking fat and wipe the pan. Add the remaining butter. Heat until it sizzles, foams, and then gives off a toasted hazelnut smell. Stop the cooking by pouring in the lemon juice, which will create an instant emulsion.
- 4
Generously coat the soles with this bubbling lemon butter. Immediately sprinkle with chopped flat parsley. The butter should still be sizzling when served.
Frequently asked questions
How do you get this dish right?
- The secret is to dry the fish perfectly: moisture is the enemy of crispiness.
- Use white pepper so as not to stain the pearly flesh of the sole.
- The brown butter is ready when it stops 'singing' (crackling) and smells like hazelnut.
How long does this dish keep?
Eat immediately. This dish does not reheat well as it would soften the crust and overcook the fish.
