Sole Meunière
Dover Sole, brown butter, lemon, parsley. Do not blink.
Timing: 10 mins
Sole Meunière
Dover Sole, brown butter, lemon, parsley. Do not blink.
Timing: 10 mins
Key move
Dust the sole lightly in flour, sear in very hot butter until the crust turns blond and the flesh loosens at the center, then finish with a beurre noisette wash so lemon and parsley never overpower delicate fish.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/1)
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
Pat sole dry with paper towels before dredging to ensure a crisp coating.
Brown the butter until nutty and golden, but don't let it burn.
Serve immediately with lemon wedges and fresh parsley for brightness.
The Method
THE DREDGE
Time-sensitivePAT fish dry. DRESS in flour (500 g). SHAKE off excess.
Fish is lightly and evenly coated in flour.
THE FRY
Cook fish in oil/butter mix until golden. Remove fish to a warm plate. Wipe the pan clean.
Fish is golden brown on both sides and cooked through.
THE NOISETTE
Time-sensitiveAdd fresh butter (1 stick) to the hot pan. Watch the foam. It will go from bubbling to quiet foam.
Butter is foaming, then subsides, and smells nutty.
THE REACTION
Immediately squeeze lemon (50 g) juice into the butter. It will froth violently. ADD parsley.
Sauce is frothing and emulsified.
THE POUR
POUR the foaming sauce over the fish immediately.
Sauce is evenly coating the fish.
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