French
Sole Meunière
Delicate sole fillets receive a whisper of flour, a quick butter sauté, and a nutty lemon-parsley beurre noisette.
4 servings · 20 minutes prep · 20 minutes cook
Ingredients
Fish
- 1 1/2 lb skinless sole fillets, 8 thin fillets; sole strongly preferred
- 1 tsp Diamond Crystal kosher salt
- 1/4 tsp white pepper
- 1/2 cup all-purpose flour, for a very light dredge
- 4 tbsp clarified butter
Meunière butter
- 6 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 3 tbsp finely chopped parsley
Directions
Prepare and sauté
- Pat firm white fish fillets completely dry. Season with kosher salt and white pepper immediately before cooking; dust with all purpose flour and shake until only a veil remains.
- Heat half the clarified butter in a skillet over medium-high. Sauté half the fillets presentation-side down until golden, 2 minutes; turn gently and cook only until the flesh is opaque, separates in moist flakes, and reads about {{temperature:140F}} to {{temperature:145F}}, 45-90 seconds more. Repeat with remaining clarified butter and fish.
Make beurre noisette
- Melt unsalted butter in a small saucepan and swirl until the milk solids turn hazelnut-brown and smell nutty, 3-5 minutes. Remove immediately from heat, carefully add lemon juice, then stir in parsley. Spoon over the sole and serve at once.
