The sole meunière is a classic French bistro dish. It is made of a sole (Whole or filet). Meuniere simply refers to the fact that it is floured before being cooked.
This dish is one of the French favorite fish dish. The quality of the sole is very important, since the fish is the center of this dish. Buy a nice and fresh sole at the fish market. If possible, ask the fishmonger to prepare it. You will save time and avoid mistakes.
As for the sauce (also called butter meunière) which accompanies our sole, it is a lemon & butter sauce. The butter is cooked until being golden brown and then deglazed with fresh lemon juice before being seasoned.
Find the secrets of the sole meunière in our authentic French recipe.
Ingredients for your sole meuniere
For 4 people
- 4 soles
- About 50 g of flour
- 100 g of butter
- Olive oil
- 1 lemon
- Salt pepper
Preparation of the sole meuniere
- Have your fishmonger remove the dark skin. Salt and pepper the sole. Sprinkle with flour and shake them a little to remove the excess.
- Heat 25 g of butter and 1 tablespoon of olive oil in 2 large frying pans over medium heat.
- Place 2 soles per pan and cook each side for a few minutes.
- Once cooked, keep them warm while making the famous sauce meunière.
Preparation of the sauce meunière
- Discard the cooking fat.
- Melt the remaining butter (about 50 g) over low heat. The butter must become golden brown, that is to say it must slightly color.
- Deglaze with the lemon juice. The butter must make bubbles.
- Season with salt and pepper to your taste. You can also add chopped parsley.
Serving the sole meuniere
- Place in a plate 1 sole.
- Pour the sauce meunière on the sole.
- Serve with steamed potatoes or fresh homemade pasta.