Classic Sole Meunière

Classic Sole Meunière
Photo by Scott Phillips


  • 6 Tbs. melted unsalted butter (not clarified)
  • 4 Tbs. fresh lemon juice
  • ½ cup clarified butter (see How to make clarified butter)
  • 4 Tbs. finely chopped fresh parsley
  • 1-½ lb. firm, white-fleshed sole fillets (or 4-½-lb. whole sole, skinned and gutted)
  • 1 cup milk
  • ¾ cup all-purpose flour, seasoned with ½ tsp. salt and ¼ tsp. freshly ground black pepper

Arrange the fillets in a shallow dish and pour the milk over them. Let soak for at least 5 minutes and up to 20 minutes. Set up your work area so that you can move quickly: position your serving plates or platter, the milk soaking pan, a pile of paper towels, and the seasoned flour on a plate. Ha...

View full recipe at Fine Cooking


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