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Classic French Sole Meunière (Dover Sole in Brown Butter and Lemon)
The absolute benchmark of French fine dining: delicate Dover sole lightly dredged in flour, pan-seared in clarified butter, and served with foaming hazelnut-scented brown butter, fresh lemon, and parsley.
Prep
10 min
Cook
12 min
Total
22 min
Ingredients
servings
2
- Whole Dover sole, cleaned and skinned on dark side600 g
- All-purpose flour for light dredging40 g
- Quality French butter 82% (partly clarified)80 g
- Fresh lemon (juice and wedges)1 pc
- Fresh flat-leaf parsley, finely chopped3 tbsp
- Fine sea salt½ tsp
- Ground white pepper¼ tsp
Preparation Steps
1
Pat sole dry. Season with salt and white pepper, then lightly dredge in flour, shaking off excess so only an ultra-thin film remains.
5 min timer
2
Melt 30g butter in a large oval pan over medium heat. Sear sole 4-5 mins until golden, flip gently with fish spatula, and cook 3-4 mins more. Transfer to warm serving platter.
8 min timer
3
Wipe pan clean, melt remaining 50g butter over medium heat until foam subsides and butter turns fragrant hazelnut-brown (beurre noisette). Quench off heat with lemon juice, swirl in parsley, and pour foaming over sole.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
36g
Carbohydrates
8g
Fat
26g
Allergens
FishGlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
