Pan-Fried Sole with Brown Butter — Sole Meunière
The Normandy bistro icon, whole Dover sole dredged in flour and pan-fried to golden, finished with foaming brown butter, lemon and parsley.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both sole completely dry with paper towels. Season both sides with salt and pepper. Spread flour on a plate. Halve potatoes, toss with olive oil, thyme, and a pinch of salt. Juice half the lemon, cut remaining half into wedges. Trim haricots verts. Finely chop parsley.
Roast
Place potatoes on a baking sheet, roast at 200°C for 25–28 minutes until tender and golden. While potatoes roast, proceed with sole.
Sear
Heat 1 tbsp oil and 40g butter in a wide heavy pan over medium-high until foaming. Working with one sole at a time, dredge lightly in flour and shake off excess. Lay in pan, cook undisturbed 3–4 minutes until deep golden. Flip carefully with two spatulas, cook 2–3 minutes until opaque at the bone. Transfer to warm plate. Repeat with second sole, adding remaining 1 tbsp oil and another 20g butter to the pan.
Boil
Bring salted water to a boil in a separate pot. Blanch haricots verts 3 minutes until bright and just tender. Drain, toss with 20g butter and a pinch of salt.
Finish
Wipe pan clean. Melt remaining 60g butter over medium heat 2–3 minutes until foam subsides and it turns nut-brown and smells toasted. Off heat, add lemon juice, capers, and parsley; swirl to combine.
Plate
Spoon foaming brown butter over each sole. Serve with roasted potatoes, buttered haricots verts, and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.