Sole Meunière

Sole floured and fried in foaming brown butter with lemon.

Ingredients

• 2 Sole
• ¾ cup Flour
• 150 g Butter
• 2 Lemon
• ½ cup Parsley
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Prepare the fish — Trim and skin the sole, season, and pat completely dry.
2. Flour lightly — Dust in flour and shake off all the excess — a heavy coating steams instead of crisping.
3. Fry — Cook in half the butter over medium heat for 4 minutes a side until golden.
4. Rest the fish — Move to a warm plate.
5. Make beurre noisette — Add the remaining butter to the pan and cook until it foams and smells of hazelnuts, then add lemon juice off the heat.
6. Sole Meunière is ready — Pour the foaming butter over and scatter with parsley.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup