Sole Meunière (aka Sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (grey skin removed) or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing sole meunière, a true Dover sole is preferred. In classic service, the whole sole is sautéed in butter, then cooking is finished and fish is boned and plated by the waiter tableside.
6 sole fillets (6 to 8 oz each)
8 tablespoons salted butter
1 cup flour
1 lemon juice
Fresh black pepper
10 sprigs parsley
Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Garnish with lemon slices. Sole MeuniMeunièrere is excellent in combination with potatoes or rice.