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Le Chaudron recipe
Filets de sole meuniere
Sole meunière with brown butter
⏱ 20 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8sole fillets, 100 g / 3½ oz
100 g (3½ oz)all-purpose flour
200 g (7 oz)unsalted butter
2lemons
1large bunch of flat-leaf parsley
3 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 sole fillets, 100 g / 3½ oz
- 100 g (3½ oz) all-purpose flour
- 200 g (7 oz) unsalted butter
- 2 lemons
- 1 large bunch of flat-leaf parsley
- 3 tbsp olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 8 sole fillets out 15 minutes ahead and pat dry on both sides so they brown.
- Season both sides with fleur de sel and pepper just before cooking. Put the flour in a shallow dish.
- Dredge each fillet in flour, tapping off the excess.
- Heat 50 g (2 oz) of butter and 3 tbsp of olive oil in the large nonstick skillet over medium heat until foaming — the oil keeps the butter from burning.
- Cook 4 fillets for just 2 minutes per side so they stay moist — thin sole dries out quickly.
- Turn carefully with a wide spatula when golden. Cook the other 4 the same way, adding butter if needed. Keep warm on hot plates.
- For the brown butter, melt the remaining 150 g (5 oz) of butter in the small saucepan until nutty brown, about 5 minutes. Watch closely — it goes from brown to burned fast; follow your nose.
- Finely chop the parsley. Off the heat, add the juice of the 2 lemons (it will spatter) and the parsley to the butter. Spoon over the sole and serve right away.
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