Shopping list
1 sole fillet
pinch of sea salt and ground pepper
2 tablespoons milk
2 tablespoons all-purpose flour
3 tablespoons butter, divided
juice of ½ lemon
parsley, to garnish
Today we are making French Sole Meunière, fresh sole with a easy lemon-butter sauce. Serve with fried potatoes and a baby spinach salad, green with an onion and some oil and vinegar.
How to make Sole Meunière
Rinse the fish, dab it dry using kitchen paper.
Dip both sides of fish into the milk, in a soup plate.
Then cover the fish in flour, shake off excess flour.
Melt half the butter and let it colour slightly in the frying pan.
Fry the fish on medium heat, the first side for 2½ minutes, flip over and cook for another 1½ minutes
The fish will then be golden brown.
Meanwhile juice the rest of the lemon.
Wipe the pan clean using kitchen paper.
Melt the remaining butter and stir in de lemon juice.
Plate the fish and then pour the lemon-butter sauce over it.
Serve the Sole Meuniere with baked potatoes and a sober green salad, bon appetit!