Sole meuniere is a classic French preparation of Dover sole, pan-fried in butter and finished with nut-brown butter, lemon, and parsley. The name meuniere means miller's wife, a reference to the flour the fish is lightly dredged in. Julia Child credited a sole meuniere at La Couronne in Rouen in 1948 as the dish that opened her eyes to French cuisine.
A whole sole arrives golden and crisp, bathed in a glossy, nut-brown butter sauce with lemon and parsley. The flesh is white, firm, and sweet; the butter is rich and toasted; the lemon bright. Eaten immediately.
The fish is dredged in flour, which absorbs moisture and promotes even browning. Pan-fried in butter, the Maillard browning develops the flavor. After the fish is lifted, the butter is continued to beurre noisette — the milk solids caramelize — then deglazed with lemon and finished with parsley.
Variations
The meuniere technique is applied to other fish and to frog's legs; the flour dredge, the butter pan-fry, and the beurre noisette finish are the constants.
On the Palate
Where Sole Meuniere sits in the French flavor cloud
Ingredients
Serves 4How it's made
6 steps · 20 min
- 15 min
Lightly dredge the whole sole in seasoned flour, tapping off the excess.
- 215 min
Pan-fry in butter over moderate heat until golden on both sides, just cooked through.
Watch outFry to golden on both sides and just cooked through — the flour coat gives even browning; move it too soon and the crust tears off.
- 33 min
Lift the fish to a warm platter.
- 45 min
Continue cooking the butter in the pan until it turns nut-brown.
Watch outTake the butter to a nut-brown, no further — the milk solids caramelize to that hazelnut aroma, but a shade past and it scorches black and bitter.
- 53 min
Off the heat, squeeze in lemon juice and add chopped parsley.
- 62 min
Pour the sauce over the fish at the table and serve at once.
