Sole Meuniere 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

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



Sole Meuniere image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 8

Extra-virgin olive oil
4 sole fillets
Kosher salt
2 cups all-purpose flour
6 tablespoons butter
3 sprigs fresh thyme, leaves stripped
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 200 degrees F.
  • Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
  • When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
  • Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
  • Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.

SOLE MEUNIERE



Sole Meuniere image

In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 sole fillets (gray, Dover or lemon), 6 to 8 ounces each
Kosher salt and freshly ground black pepper
1/2 cup flour
6 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Lemon wedges for garnish

Steps:

  • Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
  • Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 1 gram

EASY SOLE MEUNIERE (BAREFOOT CONTESSA)



Easy Sole Meuniere (Barefoot Contessa) image

This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.

Provided by Scoutie

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
kosher salt & freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons fresh 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, 1 teaspoon 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.

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 A LA MEUNIERE



Sole a la Meuniere image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 whole Dover sole (1 to 1 1/2 pounds)
1/2 cup instant or all-purpose flour
Coarse salt and freshly ground white pepper
3 tablespoons clarified butter
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
1 lemon, halved
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place the fish, gray side up, on work surface. Using a paring knife, make an incision
  • Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat.
  • Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
  • Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
  • Fillet fish and serve immediately topped with sauce.

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

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.

FILLET OF SOLE MEUNIèRE



Fillet of Sole Meunière image

Meunière is fancy French for a brown butter sauce. So why would I take on a dish whose deliciousness is dependent on butter-the enemy of healthy people? Well, because first of all, it's not-the enemy, that is. The key to good taste and good health is moderation, which, as we know, is the key to many good things. Second, because I love a challenge-and because I know you'll love the result.

Yield serves 4

Number Of Ingredients 10

1/2 cup whole-wheat flour
4 sole fillets (4 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 ounces baby spinach
3 tablespoons butter
1 1/2 tablespoons cornstarch
1/3 cup fresh lemon juice
1 cup low-fat, low-sodium chicken broth
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put the flour in a shallow dish. Season the fish with salt to taste. Dredge the fillets lightly in the flour, shaking off any excess.
  • Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them generously with cooking spray, and add 2 fillets to each pan. Cook until the fish is golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter; tent it with foil to keep the fish warm.
  • Raise the heat under the sauté pans to high. Add the spinach to one sauté pan, and wipe the other one out with a paper towel. Season the spinach with salt, and cook, stirring often, until the spinach has wilted, about 3 minutes. Spoon the spinach next to the sole on the platter.
  • While the spinach is cooking, when the other pan is very hot, add the butter to it. Cook the butter, swirling the pan occasionally, until it is has browned and smells nutty, about 3 minutes.
  • While the butter is browning, place the cornstarch in a small bowl, and whisk in the lemon juice and chicken broth. When the butter is ready, whisk the chicken broth mixture into the pan. Simmer the sauce, stirring constantly, until it has thickened, about 2 minutes.
  • Season the sauce with salt and pepper to taste; stir in the parsley. Pour the sauce over the fish, and serve.
  • Fat: 44.8g (before), 10.7g (after)
  • Calories: 640 (before), 259 (after)
  • Protein: 26g
  • Carbohydrates: 16g
  • Cholesterol: 78mg
  • Fiber: 4g
  • Sodium: 512mg

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  • 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.
  • 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.


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Step 1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess ...
From foodandwine.com


SIX O’CLOCK SOLUTION: BUTTER UP YOUR FAMILY WITH SOLE MEUNIèRE
2022-04-26 Add 1 tablespoon (15 mL) of the butter and heat until it begins to brown. Sauté as many fillets as the pan allows in a single layer until golden brown, about two minutes a side. Transfer cooked ...
From montrealgazette.com


EASY SOLE MEUNIèRE - HEALTHY RECIPES BLOG
2022-07-22 Add the butter. Heat the butter over medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, then immediately remove the skillet from the heat and stir in the lemon juice. Remove the plates from the oven. Pour the butter-lemon sauce over the fish pieces and sprinkle them with parsley.
From healthyrecipesblogs.com


AN AMAZING FRENCH RECIPE WITH FISH: SOLE MEUNIERE
2021-03-22 In a large pan, once the oil is hot, add the fillets to cook for two minutes and then one to two minutes on the other side. Remove (“ enlever ” in French) the fish from the pan, turn the heat down. Wipe the pan to remove the oil and add the butter. When it starts to be slightly brown, add the lemon juice. Stir it and you can serve straight ...
From frenchtutoringfun.com


SOLE MEUNIèRE WITH FLOUNDER RECIPE — EAT THIS NOT THAT
2019-04-08 Season the fish on both sides with salt. Place the flour in a flat dish and dredge the fish on both sides, shaking off any excess flour. Heat 2 tablespoons of the butter in a large non-stick pan over medium heat until foaming and lightly browned (careful, butter goes from brown to burnt very quickly). Working in two batches if necessary, cook ...
From eatthis.com


A CLASSIC DOVER SOLE MEUNIERE RECIPE YOU CAN MAKE AT HOME
2012-07-23 Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices.
From reluctantgourmet.com


SOLE MEUNIéRE WHOLE DOVER SOLE ON THE BONE - SOLE
Melt the butter in a pot over a low heat until the milk solids have fallen to the bottom. Using a brush paint the fish on both sides with plenty of butter but only from the top of the pot, season with a little salt and pepper before placing on a roasting tray and into a preheated oven at 180 degrees. This should take no more than 12 minutes to ...
From sole.ie


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