Elegantly topped with a hazelnut butter made with parsley and lemon juice, sole meunière is a classic of French cuisine that never goes unnoticed on restaurant menus. However, the recipe for the latter is not very complicated, and requires very few ingredients, in addition to fish. So why not make it your own and impress your loved ones at the next dinner party at home?
The recipe for sole meunière
The ingredients
You should allow about 300g of sole per person. Depending on the size of the fish, this is about a whole sole, or half a large sole. Ask your fishmonger to remove the black skin from the soles, remove the gills, and scale the skin.
In addition to the fish, for 4 soles of 300g, you need about 150g of butter, 5cl of oil, 40g of parsley and the juice of 2 lemons (more or less depending on your taste) for the sauce. Add 50g of flour for cooking.
The recipe
Start by emptying the soles, washing them and then drying them. Then, spread the fish on a board or a large plate in order to season them with salt and pepper before flouring them on both sides, removing the excess.
In a frying pan, heat the butter and oil. Once the butter has foamed, place the soles and cook slowly for 4 to 5 minutes on each side over medium heat. Throughout the cooking, baste the sole regularly, collecting the butter and oil in the frying pan with a spoon. If the soles are too big to cook in a frying pan, there is nothing to stop you from putting everything in the oven at 180°C for about 30 minutes, more or less depending on the thickness.
For the sauce, melt 100g of butter and mix it with the juice of 2 lemons and finely chopped parsley. Finally, generously drizzle the soles arranged on a plate with meunière butter.
The tasting
Sole meunière is served very hot, usually accompanied by mashed potatoes or sautéed vegetables, depending on the season. You can also decorate it with half a slice of lemon per fish.
