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Sole Meunière


  • 2 Fillets sole (about 170 g each)

  • 125 ml Milk

  • 60 g Flour

  • Salt & Pepper

  • 1.5 tablespoons Clarified butter

  • 1.5 tablespoons brown Butter (“beurre noisette”)*

  • 0.5 cup slivered Almonds lightly toasted (Garnish for Amandine)

  • Parsley Leaf chopped (Garnish for Amandine or Meunière)


  • 1.

    Pour the milk into a baking dish for dipping the fish; mix the flour with salt and pepper on a plate; melt the clarified butter in a frying pan until sizzling hot and foaming.

  • 2.

    Dip the sole first in the milk, then in the seasoned flour to coat, shaking off any excess.

  • 3.

    Fry immediately until done, 3 to 5 minutes per side, depending on the size.

  • 4.

    Remove to a warm serving dish.

  • 5.

    Pour the brown butter into the pan.

  • 6.

    As soon as it’s hot, add the garnish of parsley, and immediately pour it over the fish.

  • 7.

    Squeeze over lemon juice, and serve right away.


*Brown butter is achieved by simply leaving melted butter on the heat long enough to turn a golden colour. Don't let it burn, obviously.

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