sole à la meunière

October 2nd, 2013


sole à la meunière 
(sole meunière)

This is the classic way to prepare sole à la meunière.The method is surprisingly simple and a good recipe to keep on file. A simple combination of browned butter and fresh lemon juice will give the sauce a nutty and slightly tangy taste. I reduced the butter but if you want more sauce to brown, add more cold butter (clarified butter does not brown). Dover sole has a meaty but delicate taste. If you cannot find Dover sole you can subsitute other types of sole. You can use trout as well. If you add toasted almond slices you then have trout almandine.


serves 2

you need:

fish and sauce

4 fillets from 1 beautiful Dover sole (skin on or off)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)

1 ½ tablespoons clarified, unsalted butter
3 tablespoons unsalted butter, cold
1-2 teaspoons fresh lemon juice
1 tablespoon finely minced fresh Italian parsley

gros sel de Guérande (to taste)
freshly ground pepper (to taste) Read the rest of this entry »