Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
The perfect sole meunière is golden brown, which is a result of a harmonious balance between the brown butter and the lemon. It’s a fast and simple dish and characteristic of classic bistro cooking.–Keith McNally, Riad Nasr and Lee Hanson
LC Something Fishy Note
Dover sole is an unforgettably flavored, albeit unfortunately pricey, fish. Firm and flat, it’s perfect for pan-frying. If you prefer the flavor of butter to the delicate nuance of sole, by all means, sauté the fillets in butter and then drench them in the nutty brown butter sauce. But after paying all that for these fillets, if you prefer to retain a little more of the fish’s innate flavor, then you probably ought to opt for searing them in olive oil. Or do what we do, and substitute the relatively affordable and available flounder to great effect.
Sole à la Meunière
- Quick Glance
- 30 M
- 45 M
- Serves 6
IngredientsEmail Grocery List
Recipe Testers Reviews
The last two Sole a La Meuniere recipes that we tried were very disappointing. I actually had given up and crossed that dish off of my “menu card.” But then I saw this recipe from the Balthazar Cookbook. Oh my! Twelve tablespoons of butter—that’s 1 1/2 sticks—for six Dover sole fillets. We can’t eat this every day, or even every week, but I wonder if we can have it once a month. TIP: You do need to be careful when browning the butter. Butter can burn so easily, but when it’s done correctly—wow. This was absolutely delicious.
I always jump on any opportunity to cook like Balthazar, and this recipe for Sole à la Meunière didn’t disappoint. It was delicious. The brown, almost nutty butter sauce provided depth to the lightly sautéed fish, making it a satisfying and substantial meal.