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Sole Meunière

Name: Sole Meunière
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 2
Cuisine: France
Ingredients: 2 undefined Dover sole fillets (About 150-200g each. If using whole fish, ask your fishmonger to skin and fillet them, or do it yourself.); 100 g Unsalted butter (Divided; use high-quality butter for best flavor.); 50 g All-purpose flour (For dredging. You may not use it all.); 2 tbsp Fresh lemon juice (Freshly squeezed is essential.); 3 tbsp Fresh flat-leaf parsley (Finely chopped.); to taste undefined Salt; to taste undefined Black pepper (Freshly ground is best.)

A classic French dish featuring delicate sole fillets pan-fried to golden perfection and bathed in a rich, nutty brown butter sauce with fresh lemon and parsley. Simple elegance on a plate.

준비 시간20 minutes

조리 시간15 minutes

총 시간35 minutes

1회 제공량2

난이도Medium

2개의 수정· Feb 8

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🧂 재료

2 Dover sole fillets(About 150-200g each. If using whole fish, ask your fishmonger to skin and fillet them, or do it yourself.)
100 g Unsalted butter(Divided; use high-quality butter for best flavor.)
50 g All-purpose flour(For dredging. You may not use it all.)
2 tbsp Fresh lemon juice(Freshly squeezed is essential.)
3 tbsp Fresh flat-leaf parsley(Finely chopped.)
to taste Salt
to taste Black pepper(Freshly ground is best.)

👨‍🍳 조리법

1
Prepare the sole: Pat the sole fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Place the flour on a shallow plate or in a wide bowl. Lightly dredge each sole fillet in the flour, ensuring it's evenly coated. Gently shake off any excess flour.
⏱️ 5 minutes
2
Cook the sole: Heat 2 tablespoons (30g) of the butter in a large non-stick skillet over medium-high heat (around 190°C / 375°F). Once the butter is melted and shimmering, carefully place the floured sole fillets in the skillet. Cook for 3-4 minutes per side, undisturbed, until the fish is golden brown and cooked through. The flesh should flake easily with a fork. Remove the cooked sole from the skillet and set aside on a warm plate.
⏱️ 8 minutes
3
Make the brown butter sauce (beurre noisette): Reduce the heat to medium (around 175°C / 350°F). Add the remaining 6 tablespoons (70g) of butter to the same skillet. Swirl the pan occasionally as the butter melts. Continue to cook, watching closely, until the butter turns a rich golden-brown color and smells nutty. This usually takes 3-5 minutes. Be careful not to burn it; if it starts to smoke, remove it from the heat immediately.
⏱️ 5 minutes
4
Finish the sauce and serve: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. The sauce will sizzle and foam slightly. Taste and adjust seasoning with salt and pepper if needed. Immediately spoon the brown butter sauce over the cooked sole fillets. Serve at once.
⏱️ 2 minutes

요리 기록 추적

💡 전문가 팁

✓Ensure the fish is very dry before dredging for a better crust.
✓Do not overcrowd the pan; cook in batches if necessary.
✓Watch the brown butter carefully; it can go from perfectly nutty to burnt very quickly.
✓Using a non-stick skillet makes cooking and sauce-making easier.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add 1 tablespoon of capers to the brown butter sauce along with the lemon juice and parsley.
Toast 2-3 tablespoons of slivered almonds in a separate dry pan until golden, then add them to the sauce.
A splash of dry white wine can be added to the sauce before the lemon juice for extra depth.