Sole A La Meunière
I first tried this dish at Fishworks in London many years ago.
The waiter said:
– We have day boat Dover Sole which is super fresh.
– Let’s go for that, I said.
– How would you like that cooked? A la meunière?
I had no idea what that meant. I said to myself, let’s go for that fancy sounding way.
And then I had the first bite, BOOM! I think I could probably have sole a la meunière every week for the rest of my life.
Sole a la meuniere
My favourite fish, my favourite way
- 1 Dover or lemon sole (500g uncleaned)
- 3 tbsp all purpose flour
- white pepper
- 1 tbsp clarified butter or ghee
For the meuniere sauce
- 50 g butter
- 1 tbsp parsley
- 1 tsp cappers
- 1 tbsp lemon juice
- Remove the skin from both sides of the sole.
- You can also remove its head, as then it's easier to fit into the pan.
Cooking the sole
- In a pan, heat the clarified butter over medium heat
- Place the floured sole gently in the pan. You should hear a gentle sizzling sound.
- Cook over medium heat for 5-6 mins on each side until the colour is golden and lightly brown. The time here is indicative, so you should adjust it to the size of your fish.
- Once the fish is cooked, rest for 5 minutes.
- TIP: Start preparing your sauce once your fish is cooked.
- In a sauce pan, over medium heat, add the butter and season slightly.
- Heat until the butter begins to caramelise and brown.
- At this stage add your lemon juice, capers and your parsley.
- You should hear sizzling.
- Pour the sauce over the sole.