Sole Meunière (Salmon with Butter and Lemon)
Sole fillets à la meunière means they are cooked with flour, butter, and lemon. This recipe is usually served in bistrots.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 4 sole fillets (½ lb. each)
- 1 tsp. salt
- 1 tsp. ground black pepper
- ¾ cup all-purpose flour
- 7 Tbsp. butter, divided
- 3 lemons, 2 squeezed and 1 sliced for garnish
- Season the sole fillets with salt and pepper.
- Pour the flour in a large dish. Coat sole fillets with flour.
- In a large nonstick skillet, melt 4 tablespoons butter over medium-high heat. Let it slightly brown to a hazelnut color.
- Put the sole fillets in the skillet and cook for 2 minutes on one side, then flip to the other side and cook for 1 minute. Be careful not to overcook it. Using a wooden spatula, take the sole fillets out of the skillet and put them on four plates. Don’t turn off the heat. Add 3 tablespoons butter to the skillet, let it turn slightly brown, then add the lemon juice. Stir well, and pour on the sole fillets.
- Garnish with lemon slices.