Hello, my fabulous foodie friends!
Today, I’m whisking us away to the charming cobbled streets and aromatic boulangeries of France with a timeless dish that’s sure to impress – Sole Meunière. This classic French recipe is a true testament to the beauty of simplicity in cooking. It’s the kind of meal that beckons you to sit down, relax, and indulge in every delicate, buttery bite. And guess what? It’s incredibly easy to make!
There’s something magical about transforming a few humble ingredients into a dish fit for a fancy bistro. The star of the show, sole, is a delicate and flaky white fish that truly comes alive with a little love and attention. Dredged in flour and pan-seared to golden perfection, it’s a symphony of textures and flavors that’s music to my palate.
And what’s Sole Meunière without its signature nutty, browned butter sauce? Just a few minutes of cooking transforms the butter into a rich, toasty, and irresistibly fragrant sauce that you’ll want to pour on absolutely everything. A generous squeeze of zesty lemon cuts through the richness and fresh parsley adds that final touch of green, garden freshness.
But wait, there’s more! To balance things out and give a nod to my ever-present love for fresh greens, I’m pairing our sumptuous sole with a light and crisp parsley salad. This isn’t just garnish; it’s an easy, peasy side that brings a refreshing crunch and vibrant color to your plate.
Whether it’s a weeknight where you’re looking to treat yourself, or you’re hosting a dinner and want something that screams “effortlessly gourmet,” this Sole Meunière with a refreshing parsley salad will have you feeling like a chic French chef in no time.
Now, tie on that apron, and let’s transport our kitchens to the heart of France. Bon Appétit!
Remember to share your lovely creations, thoughts, or questions in the comments below or on social media. I adore seeing your takes on these recipes and sharing in your culinary adventures. Until our next delicious excursion – keep cooking with love and a dash of adventure!
Warmest,
Al
Ingredients
– 4 sole fillets (about 150g each), skin removed
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 50g plain flour, for dredging
– 100g unsalted butter
– Juice of 1 lemon
– 2 tablespoons fresh parsley, finely chopped
– Lemon wedges, for serving
**For the Parsley Salad:**
– 30g flat-leaf parsley leaves, washed and dried
– 1 small shallot, thinly sliced
– 1 tablespoon extra virgin olive oil
– 1 teaspoon white wine vinegar
– Salt, to taste
– Freshly ground black pepper, to taste
Method
1. Begin by preparing the sole fillets. If not already done by your fishmonger, remove the skin from the fillets. Season both sides with sea salt and freshly ground black pepper to your taste.
2. Spread the plain flour on a flat plate. Dredge each sole fillet in the flour, ensuring it’s completely coated, then shake off the excess flour. This will help to create a light, crisp coating when cooked.
3. Heat 50g of the unsalted butter in a large, non-stick frying pan over medium-high heat. Allow the butter to melt completely and get hot, but not smoking. You should aim for the butter to become foamy and just start to take on a light golden color, which typically takes around 2-3 minutes.
4. Lay the seasoned and floured sole fillets in the frying pan. You may need to cook them in batches to prevent overcrowding, depending on the size of your pan. Cook for about 2 minutes on each side or until the fish is golden brown and cooked through. Sole fillets are thin and delicate, so they cook quite quickly. An internal temperature of around 60–62°C (140–145°F) indicates they are done. Transfer the cooked fillets to a warmed plate and cover with foil to keep warm.
5. In the same pan, add the remaining 50g of butter and let it melt over medium heat. Cook until it achieves a deep golden brown color, with a nutty aroma, which should take about 4-5 minutes. Once browned, remove from the heat and carefully stir in the lemon juice. Be cautious as the mixture might splatter.
6. Sprinkle the finely chopped parsley into the butter sauce and stir to combine.
7. To prepare the parsley salad, in a small mixing bowl, toss the flat-leaf parsley leaves with the thinly sliced shallot, extra virgin olive oil, and white wine vinegar. Season with salt and freshly ground black pepper to your taste.
8. Plate the sole fillets and generously spoon the browned butter sauce over them. Serve immediately accompanied by the refreshing parsley salad and lemon wedges for an added citrusy zing.
