Sole meunière
Sole pan-fried in butter with lemon and parsley.
Active time27 min
Cooking12 min
Total27 min
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Ingredients
- 1 lemon
- 10 g parsley
- 80 g butter
- 4 gutted and skinned sole
- 40 g wheat flour
Preparation
Pat the sole dry. Coat in flour and shake off the excess. Wash and chop the parsley, then squeeze the lemon.
1 lemon10 g parsley4 gutted and skinned sole40 g wheat flour- plate
- knife
Divide 40 g of butter between two large frying pans and melt over a medium heat. Cook the sole for 4 to 5 minutes on each side, depending on their size, until the flesh comes away from the bone. Set aside.
80 g butter- frying pans
Melt the remaining butter in a frying pan until lightly nut-brown. Remove from the heat, add the lemon juice and parsley, then pour over the sole. Serve immediately.
- frying pan
Allergens
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration