Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating