Sole Meuniere Recipe - A New Look at this Classic French Fish Dish
Classic French Fish Recipe
Sole Meuniere (miller's wife), is a classic and simple French fish dish, now mainly forgotten.
The miller's wife would have had access to plenty of flour to coat her Sole before cooking and was probably a good plain cook with few airs or graces.
Nowadays in our constant search for new and exciting cuisines from all over the World a lot of old rustic style cooking is being lost forever: Bad Idea!
We have adapted the original recipe just a little, with the addition of Olive oil and Garlic and the result is something very special. Just follow the step-by-step recipe below and you can be eating Great Sole Meuniere tonight.
Here's what you will need for four people.
- 4 Good sized fillets of Sole - Dover Sole is best, but Lemon Sole works well too.
- 2 Oz's./50g. of plain flour.
- 2 Oz's./50g. of butter.
- 2 Tablespoons of Good Extra Virgin Olive Oil.
- 1 Large lemon (juice of).
- 2 Cloves of garlic (finely Chopped).
- 1 Hand full of flat leaf parsley (chopped).
- Salt and freshly ground black pepper.
Now this is what you'll do.
- Season the flour with plenty of salt and black pepper and coat the Sole fillets well making sure to shake off any excess flour.
- Heat the oil and butter together in a large pan (the oil will stop the butter from burning) and add the fish fillets.
- cook gently on both sides for about ten minutes (depending on the the thickness of the fillets), until cooked and golden.
- Remove the fish from the pan and keep it warm.
- Now add the garlic to the pan and cook (gently) for about two minutes.
- Add the parsley and stir.
- Finally - whisk in the lemon juice - check for seasoning and you're ready to serve.
- Arrange the fish fillets on four plates and spoon over the sauce.
- Finish with a final sprinkling of parsley.
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