Sole Meuniere
The classical Sole Meunière fish will always be a personal favourite of mine. I used to love making this dish for my guests while working at the guest house. Especially November month Sole Fish are in season here in South Africa, as well as asparagus are in season. A great combination! Another lovely fish dish to make will be salmon with wholegrain mustard sauce.
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Ingredients
- 4 medium soles, trimmed, cleaned and ready to use
- flour
- Robertson's or any other brand fish spice
- butter for frying the soles
- 100 g real salted or unsalted butter
- juice of 1 lemon (30 ml)
- 15 ml chopped parsley
Method
-
Wash and dry the soles thoroughly, season each sole lightly with the Robertson's fish spice on each side
-
coat each sole lightly with the flour
-
Fry the soles approximately 5 minutes on each side, but keep in mind that if they are slightly thicker it could take more time
-
You can also pop them in a pre-heated oven for 5-10 minutes to further cook them, keeping in mind the seize of the fish
-
In the mean time, melt the butter and lemon juice in a saucepan over low heat (this is the Meunière sauce)
-
Pour the sauce over the soles and sprinkle with the chopped parsley
-
Serve with mashed potatoes and roasted vegetables or buttered new potatoes instead of mashed potatoes
