Sole à la Meunière is considered a classic of French cuisine but is popular across Europe. It has quick and simple cooking. The preparation involves flouring and browning the sole in butter and seasoning it with lemon juice and chopped parsley, hence the name ‘à la meunière’.
Other fish recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All seasons
- Energy 635.25 (Kcal)
- Carbohydrates 8.99 (g) of which sugars 2.89 (g)
- Proteins 34.82 (g)
- Fat 52.70 (g) of which saturated 31.41 (g)of which unsaturated 18.74 (g)
- Fibers 1.51 (g)
- Sodium 629.91 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 soles
- 0.75 oz flour
- 4 sprigs parsley
- 9 tbsp clarified butter
- 2 tsp lemon zest (grated)
- 1/3 cup lemon juice
- 0.5 tsp fine salt
Tools
- Food Scale
- Cutting Board
- Pan
Steps
Start by cleaning the soles, skin them by pulling the skin from the tail upwards and removing the guts (I prefer to have them cleaned at purchase). Wash them, dry with kitchen paper, and flour on both sides. Put the clarified butter in a pan and as soon as it melts, lay the soles and brown for 5 minutes on each side, turning them gently with a spatula to avoid breaking them.
Drizzle with lemon juice, add grated lemon zest, sprinkle with chopped parsley and season with salt. Plate and serve hot the Sole à la Meunière, garnishing with parsley and lemon slices.
