Sole Meuniere Recipe - With Wine Match

The fresh notes of lemon and parsley marry well with citrussy notes in a wine so try a crisp, light white from France or Italy.
Ingredients
2 SMALL DOVER OR LEMON SOLES (APPROX. 70G EACH)

20G BUTTER

330G POTATOES

SEA SALT

BLACK PEPPER

10ML OLIVE OIL
30G WHEAT FLOUR

1/2 LEMON

1 TBSP FLAT LEAF PARSLEY, ROUGHLY CHOPPED

Recipe Method

1. Scale and gut the soles. Take off the black skins and rinse and pat the fish dry.


2. Peel the potatoes, rinse them, then cook in the salted water until tender. Keep warm.


3. Put the flour onto a large plate and dip the soles into the flour, shaking off any excess.


4. Heat a large frying pan with a drizzle of olive oil. Fry the soles white side down until they start to colour, turn over and add the butter. Spoon the butter constantly over the fish cooking over a low heat. The butter should turn slightly brown.


5. At the end of cooking press the lemon into the very hot butter and season with black pepper and sea salt.


6. Place the sole onto warmed plates with the warm potatoes, drizzle over the lemony butter and scatter over the flat leaf parsley.



Wine Match

A crisp dry white such as Garganega would be the ideal match for Sole Meunerie.


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