Dish

Sole meunière

Sole in butter sauce with lemon and parsley

Sole meunière is a classic French dish that is perfect for a special occasion. The dish is typically made with sole fillets, which are seasoned with salt and pepper and then coated in flour. The fillets are then pan-fried in butter until they are golden brown. The dish is finished with a sauce made from butter, lemon juice, and parsley. The result is a dish that is rich and flavorful.

European cuisine› Western European cuisine› French cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Sole meunière is a classic French dish that has been enjoyed for centuries. The dish is believed to have originated in the Normandy region of France, where sole is a popular fish. The dish is typically served in upscale restaurants and is considered a delicacy.

Dietary considerations

Sole meunière is not suitable for individuals with dairy or gluten allergies. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Sole meunière, including using different types of fish or adding additional herbs and spices to the sauce. Some people also like to add capers or shallots to the sauce to give it more flavor.

Presentation and garnishing

Sole meunière is typically served on a plate with a side of vegetables or potatoes. The dish can be garnished with lemon wedges and parsley for added flavor and presentation.

Tips & Tricks

To ensure that the sole fillets are cooked evenly, it is important to use a non-stick pan and to not overcrowd the pan. It is also important to use fresh lemon juice and parsley to ensure that the sauce is flavorful.