Sole Meunière
Sole Meunière is the dish that changed Julia Child's life. On her first meal in France, at Restaurant La Couronne in Rouen in 1948, she ate this exact preparation — sole dredged in flour, pan-fried in butter, and finished with lemon, parsley, and brown butter. She later wrote that it was 'the most exciting meal of my life.'
Prep Time
15 min
Cook Time
25 min
Servings
2
Difficulty
Medium
Method
- Pat the sole dry with kitchen paper. Score the dark skin side with 3-4 diagonal cuts (this prevents curling). Season both sides with salt and white pepper.
- Dredge the sole lightly in seasoned flour, shaking off any excess.
- Heat the clarified butter in a large non-stick frying pan over medium-high heat until it begins to shimmer. Place the sole dark-side down and cook for 3-4 minutes until golden and crisp.
- Carefully turn the fish and cook for a further 3-4 minutes on the other side. The flesh should be opaque and flake easily when tested with a knife. Transfer to warm plates.
- Wipe the pan clean. Add the unsalted butter and cook over medium heat until it foams, turns golden brown, and smells nutty — about 3 minutes. Watch it carefully as it can burn quickly.
- Remove from heat, add the lemon juice (it will splutter), then stir in the parsley. Pour the brown butter over the sole and serve immediately.
Chef's Tips
- Dover sole is best: Its firm, sweet flesh is perfect for this preparation. Lemon sole or plaice are acceptable substitutes.
- Clarified butter: Regular butter will burn at the temperatures needed for a good sear. Clarify it first or use ghee.
- Brown butter timing: The butter goes from brown to burnt in seconds. Have the lemon juice and parsley ready before you start.