Sole Meunière
This is a quiet, classic dinner. It relies on the contrast between the tender, pale flesh of the sole and the aggressive foam of browned butter that cascades over it at the last second.
Manage your heat and your timing.
Once the butter begins to brown, it moves quickly to bitter; have your lemon and parsley ready to stop the cooking process immediately.
- large stainless steel or cast iron skillet
- tongs
- shallow dish for dredging
What goes in.
- 2sole fillets, skinless
- 1/2 cupall-purpose flour
- 4 tbspunsalted butter
- 1 tbspneutral oil
- 1lemon, juiced
- 2 tbspfresh flat-leaf parsley, chopped
- to tastekosher salt and black pepper
Achieving the hazelnut aroma
Watch the butter closely as it foams; when it smells like roasted nuts and the milk solids turn a deep, toasted amber, it is ready to be poured.
The method.
Season and dredge
Pat the fillets dry with paper towels to ensure a clean sear. Season both sides with salt and pepper, then lightly coat in flour. Shake off the excess—you want a dusting, not a crust.
Sear the fish
Heat the oil and 1 tablespoon of butter in the skillet over medium-high heat. Lay the fillets in the pan and cook for 2 to 3 minutes per side until the edges are golden and the fish flakes easily.
Remove to plates
Transfer the fish to warm plates immediately while you finish the sauce in the same pan.
Brown the butter
Wipe the pan clean if needed. Add the remaining 3 tablespoons of butter. Swirl until it foams and turns the color of a hazelnut. Remove from heat.
Finish
Stir in the lemon juice and parsley, then immediately pour the foaming butter over the fish.
Other turns to take.
Caper addition
Add one tablespoon of rinsed capers to the butter as it browns for a sharper, saltier edge.
Almond finish
Toast a handful of sliced almonds in the butter before pouring it over the fish for texture.
When it doesn't go to plan.
Use a light touch with the flour; too much will turn gummy when it hits the butter.
If the butter turns dark too fast, pull the pan off the heat and splash in a teaspoon of water to drop the temperature.
Serve immediately; the butter sauce loses its vibrancy if it sits for more than a minute.
The ones that keep coming up.
Can I use a different fish?
Any thin, mild white fish like flounder or plaice works well, but keep the fillets thin to maintain the quick-cook timing.
Why did my butter turn black?
The milk solids in the butter burned. Use medium heat and keep the pan moving; if it goes from golden to dark brown in seconds, you've gone too far.
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