Home Food Easy but sophisticated French Sole Meuniere for an exotic meal

Easy but sophisticated French Sole Meuniere for an exotic meal

Sole Meuniere is a popular French classic that coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour.

Sept 17, 2021: A Sole Meuniere is a French classic that made way even to Julia Child’s kitchen. This simple yet elegant zesty dish brings the best out of French cuisine (apart from their desserts of course!)

Sole-Meuniere-Utkal-Today
Image: Pinterest

Sole Meuniere: A French classic fish delicacy to woo your guest

Legend has that Sole Meuniere is the dish that made Julia Child fall in love with French cuisine. The Meunière highlights the simple flavours of fresh fish, butter, lemon and parsley.

Sole fish is a nutritious flat fish filled with Vitamin A, B1 and C. A classic sole meunière is made with a bone-in fillet, but cooking a boneless sole is faster and easier.

Try this unique and fast, low ingredient recipe and make the best out of a Sunday brunch.

Sole-Meuniere-Utkal-Today
Image: Pinterest

Ingredients to make Sole Meuniere

  • ½ cup all-purpose flour
  • 4 fresh sole fish 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

Also Read: Stun your guests with a stunning no-bake French dessert: Floating Island

Sole-Meuniere-Utkal-Today
Image: Pinterest

Method

  • Preheat the oven to 200 degrees F. Ready 2 heat-proof dinner plates.
  • Now, combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • In a large pan, heat 3 tablespoons of butter over medium heat until it starts to brown. Dredge the 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 spatula and cook for 2 minutes on the other side. While the second side cooks, add ½ teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
  • Carefully put the sole fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven for a while. You can heat the plate for a while too. Sprinkle with parsley, salt, and pepper and serve immediately.

Written by: Aankur Pradhan

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