- 40 minutes
- For 4 people
- € 7 / person
- 280kcal per 100g.
How to prepare a sole a la meunière . I think this fish recipe is to do enjoying the process in a special way. Sole a la Meunière is one of those dishes with history. Not only because preparing a meuniere is a classic French way of cooking a multitude of fish, but also because it is part of the origins and life, which seems to me one of the greatest cooks in history, the famous Julia Child.
This cook revolutionized American cuisine, first with the publication of her book The Art of French Cuisine. And then, throughout a lifetime, on a multitude of television shows in his home country, the United States. At a time when cooking shows on TV were not what they are now. It is not that I believe that everything in cuisine is invented, but what I do believe that, without a doubt, French cuisine is more than a benchmark in world gastronomy.
It seems that this woman was totally captivated by gastronomy in 1948. Upon arrival in France, she asked, at one of her restaurants, for a sole a la Meunière that captivated her. It was according to his own words the “opening of his soul and spirit”. Thanks to her today this recipe is a great classic, although it is, in fact, a very simple preparation.
It is true that it is not a precisely light dish, no matter how much fish we are eating. Not exactly cheap, the price of the sole rarely goes through the roof. But if you want to treat yourself, enjoy the process of seeing how the butter is transformed into a hazelnut sauce and the fish becomes a delight. I encourage you without hesitation to prepare this recipe.
Preparation of sole a la meunière
- The first thing we do is, when buying the sole, ask our fishmonger to remove their guts. At home we wash them lightly and remove the head, tail and side fins. We salt and flour.
- In a large skillet, heat the butter with a tablespoon of olive oil. The oil will help prevent butter from burning during the process.
- The idea is to be able to prepare the fish in two batches. So the ideal is to use the largest frying pan we have so that we can fit two sole pieces at a time.
- Once the butter has melted and is hot add two of the soles. Always with the darkest part of the skin down.
- From this moment on, at medium temperature, and with the help of a spoon, keep the fish always bathed in butter at the top. Moving it from time to time to make sure it hasn’t stuck to the bottom of the pan.
- We cook on the first side for 5 minutes.
- We turn the fish with the help of a slotted spoon as delicately as possible to try not to break it.
- We repeat the process for this new face while continuing to water it with the butter from the pan. We cook for 4 more minutes.
- We remove the soles from the pan directly to the serving dishes.
- Add the juice of one lemon and the chopped parsley to taste. Everything to the pan on the butter that has been frying the two soles. And with the fire turned off, we stir for one or two minutes to make the sauce.
- We water the soles with this sauce and we will have it ready to serve.
A recipe of this caliber well deserves a glass of good wine.
Any of those that you have reserved will be ideal to taste an incredibly aromatic and delicate fish dish like this. A category recipe.
Tips and recommendations for a chubby sole
- The butter cooking the fish over low heat, combined at the end of the process with lemon juice and parsley, creates a totally different combination from the one we can get with olive oil.
- The sole is almost creamy, smooth and very aromatic and the sauce is for dipping bread.
- Meunière literally means the mill in French. On the blog you can see a recipe with this type of preparation, such as this turbot .
- Its name is due to the fact of initially coating the fish in flour before frying it in abundant butter. I know that in Spanish gastronomy cooking with butter is not usual, if not impossible to find, but I encourage you to prepare this recipe.
- Be sure to enjoy all the recipes for fish and seafood that we have on the blog. You can see all the photos of the step by step in the next album .