A delicious fish dish I often ate as a child, sole meunière. A fish with a delicate flavor, low in fat, prepared in this recipe in an equally simple and tasty way. The sole, partly cleaned, is first floured and then cooked in a pan with butter, lemon juice, and sage. Serve with your preferred side dish.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz sole (whole, cleaned, skinless)
- 1 lemon
- to taste all-purpose flour
- to taste butter
- to taste sage
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Paper towel
- Pan
- Plate
- Tongs
- Knife
- Juicer
- Strainer
Steps
To prepare the sole meunière…
Take the whole, gutted, skinless, and headless sole, rinse it under cold running water, and pat it dry with paper towels. Pour the flour onto a plate and coat the sole on both sides.
In a pan, melt the butter over low heat with a few sage leaves. Once melted, place the floured sole in the pan and cook for about 5 minutes on each side.
Squeeze the juice of a lemon, strain it through a fine-mesh strainer, and drizzle over the sole. Dilute the lemon juice with a little water.
Add a little more flour by sifting it with the same clean and dried strainer, creating a thick, smooth sauce.
Salt, pepper, and serve the sole hot with the sauce made of flour, lemon, and sage.
Variation
Alternatively to the sole, you can cook plaice, bream, sea bass, trout, or cod in the same way.
Tip
You can replace fresh sole with frozen, following the same steps once thawed.
