Sole Meunière

Name: Sole Meunière
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: french
Ingredients: All-purpose flour, for dredging (about 1/2 cup); 1 1/2 pounds (680g) thin boneless, skinless sole or other white-fleshed fish fillets (see note); Kosher salt; 4 tablespoons (60g) homemade or store-bought clarified butter, plus more if needed (see note); 6 tablespoons (90g) unsalted butter, cut into 1-tablespoon pieces; 1 lemon, cut into wedges, plus more for serving; 1 1/2 tablespoons (1/4 ounce; 8g) flat-leaf parsley leaves and tender stems

4.00 (3)

⏱ 20 mins 🍽 Serves 4 🌶 french 🏷 Main course

This traditional French recipe showcases delicate fish fillets in a rich, nutty brown butter sauce brightened with lemon and parsley. It is a famously quick and elegant method for preparing white fish, resulting in a dish that is both simple and impressive. The entire process takes only 20 minutes, making it perfect for a sophisticated yet effortless dinner. The final flourish of foaming brown butter poured over the fish is a hallmark of the dish.

Ingredients

All-purpose flour, for dredging (about 1/2 cup)
1 1/2 pounds (680g) thin boneless, skinless sole or other white-fleshed fish fillets (see note)
Kosher salt
4 tablespoons (60g) homemade or store-bought clarified butter, plus more if needed (see note)
6 tablespoons (90g) unsalted butter, cut into 1-tablespoon pieces
1 lemon, cut into wedges, plus more for serving
1 1/2 tablespoons (1/4 ounce; 8g) flat-leaf parsley leaves and tender stems

Method

Spread the flour evenly in a wide, shallow bowl or on a platter. Prepare a rimmed baking sheet with parchment paper. Salt the fish fillets all over. Dredge each fillet individually in the flour, shaking off any extra, and place it on the baking sheet.
Cook the fish in batches to avoid crowding. For each batch, heat 2 tablespoons (30g) of clarified butter in a large nonstick skillet until it shimmers. Lay the fillets in, presentation side down, and cook for 3 to 4 minutes until well browned. Flip carefully and cook for another 30 seconds to 1 minute until just opaque. Transfer the fish, browned side up, to a warm serving platter. Use another 2 tablespoons of clarified butter for each subsequent batch.
Clean the skillet. Add the unsalted butter and place it over medium-high heat. Let the butter melt and become foamy. Continue cooking, swirling the pan, until the milk solids turn a deep hazelnut brown, which will take 1 to 2 minutes.
As the butter browns, squeeze lemon juice over the plated fish and sprinkle it generously with the parsley leaves.
Once the butter is browned, spoon it immediately over the fish. it will bubble and foam on contact. Serve straight away with extra lemon wedges on the side.

Nutrition (per serving)

Sodium577000 mg

Recipe details

CategoryMain course

Cuisinefrench

AuthorDaniel Gritzer