Sole Meuniere 2

  • serves 2


22 Ratings
Directions for: Sole Meuniere 2


About 1/2 cup milk

½ cup flour

Salt and pepper

2 sole fillets, skinned (about 6 ounces each)

1 to 2 Tbsps clarified butter

1 to 2 Tbsps butter

Parsley for garnish

Lemon juice


1. Pour the milk into a baking dish for dipping the fish; mix the flour with salt and pepper on a plate; melt the clarified butter in a frying pan until sizzling hot and foaming. Dip the sole first in the milk, then in the seasoned flour to coat, shaking off any excess. Fry immediately until done, 3 to 5 minutes per side, depending on the size. Remove to a warm serving dish.

2. Brown the butter in the pan. As soon as it’s hot, add the garnish of parsley, and immediately pour it over the fish. Squeeze over lemon juice, and serve right away.

See more: French, Fry, Citrus, Fish, Eggs/Dairy, Dinner

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