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Sole Meunière: Dover Sole, brown butter, lemon, parsley. Do not blink.

Sole Meunière

Dover Sole, brown butter, lemon, parsley. Do not blink.

Total: 10 minDifficulty: MediumYield: 4 Servings

Timing note: 10 mins

FrenchSeafoodDinner

The Key Move

*Meunière* means "Miller's Wife," referring to the flour coating

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The Setup

  • Cutting Board
  • Chef's Knife

The Mise en Place

4

Your prep station before cooking begins

The Dry Mix (0/3)

600 gdover sole(Skin removed, whole)
500 gflour(Seasoned on a plate)
50 glemon(Cut in half, seeds removed)

The Wet Mix (0/1)

100 gbutter (lots)(Unsalted)

My sauce has little black bits in it.

Ah, that's burnt butter. It happens when the milk solids brown a little too long. Just 10 seconds can make the difference. For Sole Meunière, the sauce is key, so it's best to star…

My fish fell apart when I tried to flip it.

Don't worry, this usually means the crust hadn't quite set, or the pan wasn't hot enough to get that lovely sear.

Chef's Notes

Tip

Pat sole dry with paper towels before dredging to ensure a crisp coating.

Tip

Brown the butter until nutty and golden, but don't let it burn.

Serving

Serve immediately with lemon wedges and fresh parsley for brightness.

The Method

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