DISH RESEARCH · Main dish
Sole Meunière
Chef Philippe’s selected sole meunière pan-cooks flour-coated sole in oil and butter, then covers the fish with foaming browned butter and lemon juice, accompanied by a shaped lemon.
About Sole Meunière
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected sole meunière coats sole with flour, cooks it in oil and butter, then finishes it with a separate browned-butter-and-lemon sauce. A shaped lemon accompanies the plated fish.
The soles are trimmed, their white skin scaled and their black skin removed. They are rinsed and dried before salt, pepper and flour are applied to both faces; excess flour is shaken off.
Oil and the first portion of butter heat together in the frying pan. The fish cooks on one face, is turned to cook the other, then is held hot in the oven while the sauce is prepared.
The separate fresh butter is heated until lightly browned. Freshly squeezed lemon juice, fine salt and pepper join it to make the foaming meunière sauce.
The sauce is poured over the sole while the butter is foamy. The fish is presented with a lemon cut into a decorative toothed shape, alongside the lemon already used in the sauce.
Ingredients in Sole Meunière
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.