- 6 boneless fillets Sole Fish fillets*dove sole is one of the best varieties
- 4 tbsp Clarified Butter (Ghee)for the sauce
- 1 cup Flour
- 1 Lemon
- 2 tbsp Parsley*or mint for a different taste
Sole Meunière is a classic French dish, and super easy to prepare. Julia Child made this dish famous Worldwide, I’m certain you have heard of her before? However in case you haven’t then let me tell you she was an amazing cook who went to Le Cordon Bleu in France but was originally from America. How do I know? Well I watched the movie of course, next to a dozen times. Well this recipe is inspired by her recipe from her Cookbook “THE WAY TO COOK“.
Personally, I don’t like to use as much butter as she calls for so this recipe calls for half. But trust me it’s more than enough, but if you insist on following her recipe to the tea. Just double the butter for the original version. Either way you can’t go wrong with this simple yet flavorful dish that is sure to make you a french food lover. Bone appetite!
j’aime la cuisine française
This recipe is simple and can be made in under 30 minutes no problem, all you will need is some flour, clarified butter, lemon, parsley and salt and pepper. Oh yes of course the fish too!! If you don’t have clarified butter on hand regular butter will do the trick. serve with some fresh lemon wedges and a side of your liking and your will have yourself a great meal.
To make the SOLE MEUNIERE:
- Start by rinsing your fish and patting it completely dry.
- Add your fish into a large bowl and sprinkle with salt and pepper, turn over the fish and repeat. Take your flour and sprinkle all over, making sure its all covered.
- Shake your fish slightly to remove the extra flour.
- Over high heat add 1 tbsp of butter and once melted then your fish, place a potato slice under the tail to prevent it from over cooking.
- Sauté for 3 minutes on each side or until lightly browned, you’re looking for a light brown color to appear before you flip it over and repeat.
- Once your fish is cooked, transfer to a plate.
Now let’s prepare the butter/lemon sauce:
- In the same pan that you cooked the fish add 3 tbsp of clarified butter over low heat.
- Then add in the juice from one lemon.
- Next add in your dried parsley (or mint) non traditional but works great too and pour over your fish, saute for 1 minute.
- Pour over your warm plated fish.
- Bon Appétit!
“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.” ~ Julia Child,
Indie says I can smell you making my favorite seafood dish!
Note: Switch out the traditional parsley for mint and you will be surprised at how great it pairs too.
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