Sole Meunière

Tags: #classic-french #seafood #pan-sauté Serving: 2 servings Total time: 25 minutes

A quintessential French preparation of Dover sole, lightly floured and sautéed, finished with nutty brown butter, lemon, and parsley.

Ingredients

• 700g Dover sole, skinned and trimmed (2 small whole fish)
• 50g plain flour
• 6g fine sea salt (for fish)
• 1g white pepper, ground
• 60g clarified butter
• 100g unsalted butter
• 30ml fresh lemon juice
• 2g fine sea salt (for sauce)
• 10g flat-leaf parsley, finely chopped

Steps

1. Warm two serving plates in a low oven at 90°C.
2. Pat the fish dry with paper towels.
3. Combine 6g salt and 1g white pepper in a small bowl.
4. Season the fish on both sides with the salt-pepper mixture.
5. Spread the flour in a shallow tray.
6. Dredge the fish in flour.
7. Shake off excess flour from the fish.
8. Set the fish on a rack.
9. Heat a large heavy skillet over medium-high heat for 2 minutes.
10. Add the clarified butter to the skillet.
11. Heat the butter until it shimmers.
12. Lay the fish in the skillet, presentation side down.
13. Cook the fish for 2–3 minutes without moving.
14. Tilt the skillet and baste the top of the fish with hot butter.
15. Flip the fish gently.
16. Cook the second side for 2–3 minutes until the flesh flakes.
17. Transfer the fish to the warm plates.
18. Pour off any excess fat from the skillet.
19. Add the unsalted butter to the skillet.
20. Cook the butter over medium heat until it foams.
21. Continue cooking the butter until it turns deep hazelnut brown.
22. Remove the skillet from the heat.
23. Add the lemon juice to the brown butter.
24. Stir the sauce to emulsify.
25. Add the parsley to the sauce.
26. Season the sauce with 2g fine sea salt.
27. Spoon the sauce over the fish.
28. Serve immediately.

Notes

• Best practice: Dry the fish thoroughly and flour lightly for a delicate, crisp exterior. Shake off all excess flour to prevent pasty spots.
• Butter control: Use clarified butter for sautéing to reduce burning; the sauce is made with whole butter for proper beurre noisette (hazelnut-brown) flavor. Stop at deep golden brown; do not let it blacken.