Classic sole meunière is French cuisine in its purest form. A whole sole is skinned, lightly seasoned, and dusted with a fine veil of flour. It’s cooked gently in foaming butter until golden, turned once, and basted until just set.
The pan is finished with lemon juice, nutty beurre noisette, and chopped parsley. No sauce, no distraction—just delicate fish, browned butter, and balance. Traditionally served with pommes vapeur or simple sautéed potatoes but I recommend a Robuchon potato purée.
This recipe is all about the tender texture and delicate taste of the sole.
Wine pairing: Pouilly Fumé.
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