The story
Meunière means 'in the manner of the miller's wife' and refers to fish lightly dusted with flour before frying. Sole meunière became a benchmark of French restaurant technique because it relies on precise cooking and a simple browned-butter sauce. The dish is famous for restraint: a fine flour coating protects the fish and browns lightly, while beurre noisette, lemon and parsley sharpen its delicate flavour. There is nowhere for overcooking or poor-quality fish to hide. Sole meunière is associated with classic dining rooms and tableside service, but it is also an example of straightforward French pan cookery. It helped inspire Julia Child's enthusiasm for French food after she ate it in Rouen.
Ingredients
- Main
- 2 piece sole fillets2 sole fillets
- 30 gram FlourFlour [Phase 1 metric normalisation: coating flour estimate for serves 2; source-check if flour is main dough ingredient]
- 1 portion ButterButter
- 15 millilitre Lemon juiceLemon juice [Phase 1 metric normalisation: standard lemon juice amount for serves 2]
- 5 gram ParsleyParsley [Phase 1 metric normalisation: fresh herb amount for serves 2]
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Dust sole in flour, season. Pan-fry in butter until golden. Add lemon juice and parsley, serve immediately.
Nutrition
per serving
Estimated nutrition for Sole Meunière; use as editorial/testing data and refine from exact ingredient weights if needed.
