Classic Sauted Sole Meuniere - French Recipe

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Sole meuniere is a classic French recipe that is simply sole which is sauted in brown butter. This sole recipe is very quick and easy and is flavored from lemon, white wine and whole butter.

4 sole filets (6 - 8 ounces)
4 tablespoons whole butter
1/4 cup of dry white wine
juice from half of one lemon
flour to dust fish (1/4 cup)
1 teaspoon fresh minced parsley
salt and pepper to taste

Sauteed Sole Meuniere Method

Heat a large saute pan on a high setting, while the pan is heating season the flour with salt and pepper. Dust the sole with the seasoned flour. Add two tablespoons of whole butter to the saute pan allowing a few seconds for the butter to melt, add the sole filets to the saute pan making sure you do not over crowd the pan. If you can not fit all four pieces of fish in the saute pan then only cook two pieces at a time (over crowding the saute pan will drop the temperature too much and not allow the fish to brown and properly saute). Turn the fish over after approximately 3 minutes of cooking, cook another two minutes or so until the fish has a nice golden color and has reached an internal temperature of 145 degrees. Remove the fish from the pan add the remaining whole butter and continue to cook until the butter begins to turn slightly brown. Once the butter begins to turn brown quickly add the white wine, lemon juice and parsley. Pour the butter sauce over the sole and serve.

Serves 4
Recipe by Brian Johnson

Posted in Seafood & Fish Recipes