Classic Sole Meunire Recipes

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SOLE MEUNIèRE



Sole Meunière image

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  • Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  • In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  • Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams

CLASSIC SOLE MEUNIèRE



Classic Sole Meunière image

Provided by Molly Wizenberg

Categories     Fish     Dinner     Butter     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 12

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Steps:

  • For fish:
  • Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
  • Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
  • For sauce:
  • Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

DOVER SOLE MEUNIERE



Dover Sole Meuniere image

Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 to 2 cups quick-mixing flour, such as Wondra
Kosher salt and freshly ground black pepper
One 1- to 2-pound Dover sole, peeled and skirts trimmed
2 tablespoons clarified butter or canola oil
3 ounces high-fat French butter
3 lemons, juiced
2 tablespoons capers
2 tablespoons fresh parsley leaves, finely minced

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
  • In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
  • Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
  • Rest the fish, then serve whole with the sauce poured over the top.

SOLE MEUNIèRE



Sole meunière image

This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour

Provided by Good Food team

Categories     Dinner, Supper

Time 12m

Number Of Ingredients 6

4 fillets sole or plaice, skin-on (about 140g/5oz each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small caper (optional)

Steps:

  • Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
  • Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
  • Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium

SOLE MEUNIERE



Sole Meuniere image

This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 9

2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned
Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
2 tablespoons safflower oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons unsalted butter
1 tablespoon capers, drained
1 tablespoon fresh lemon juice

Steps:

  • Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
  • Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
  • Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
  • Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.

SOLE MEUNIERE PAUL BOCUSE



Sole Meuniere Paul Bocuse image

This is such a classic. Although I do sometimes like some of the contemporary mismatch of flavors, stronger Southeast Asian flavors, etc, my preference is simpler flavors done right. It's hard to beat sole meuniere when it is perfectly cooked and presented. I will always take this over recipes that tend to hide the taste of fish by over saucing and over cooking.

Provided by Rinshinomori

Categories     European

Time 8m

Yield 2 serving(s)

Number Of Ingredients 9

14 ounces sole
salt
pepper
olive oil, for drizzling
flour, for dusting
5 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 lemon
2 teaspoons parsley, chopped

Steps:

  • Season sole with salt, pepper and few drops of olive oil; then roll in flour.
  • Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
  • As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
  • After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
  • Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
  • Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
  • Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
  • When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
  • Bon Appetit!

Nutrition Facts : Calories 531.7, Fat 41, SaturatedFat 21.6, Cholesterol 179.3, Sodium 167.7, Carbohydrate 5.9, Fiber 2.6, Protein 38.4

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Top Asked Questions

How to cook Sole meunière?
Once you have the clarified butter made, the process for cooking sole meunière is simple. You salt and pepper the fish, lightly dredge it in flour, and then pan fry it in a hot pan with clarified butter for a couple of minutes per side. You finish the dish by adding capers to the butter and pouring the butter sauce over the fish.
How to cook fish sole in a pan?
In a large plate of a bowl combine the flour, salt and pepper. Dredge the fish in the flour mixture, then shake off the excess flour. Preheat a frying pan and melt 2 tbsp of butter in it. Fry the sole in butter on medium heat for approximately 2 minutes on each side.
What is meuniére Dover sole?
The recipe calls for lemon or grey sole, but she used Dover sole because that’s all we could find. Meuniére (muhn-YAIR) is French for “miller’s wife” and refers to the cooking technique used. In this case, fish is seasoned with salt and pepper and then dredged with flour and sautéed in butter.
What is lemon sole meunière?
Sole meunière is a classic French seafood dish where a skinned whole sole is dredged in flour, pan fried in butter and served with browned butter with capers, parsley and lemon juice. The lemon sole has a very delicate taste and tender flesh, making it perfect for this dish. Meuniére basically means ”miller’s wife”.

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