Here is a quick and classic way to cook some white fillets of fish. To cook a fish the meunière way means to dip it into some milk first, then some flour and finally fry it with some kind of fat, butter generally. I guess the name comes from meunier, which is someone who owns a mill that grind cereal to produce flour.
This recipe is so quick and easy so you have no excuse not to eat fish! (It also happens to be delicious). The only possible reason not to make this dish is that fish is quite expensive in the UK, something which always surprises me with the UK being an island.
You can replace the sole filets with any types of white fish filets like cod, seabass, seabream, plaice, etc. And it works really well with a whole fish like trout as well.
The most obvious accompaniment with this dish is rice. But it also works really well with steamed potatoes, mash, or any steamed or boiled vegetables. You will get all the fragrances from the melted butter with a hint of hazelnut.
- Sole - 900g (skinned & boned filets)
- Semi-skimmed milk - 100ml
- Strong white flour - 2 tbsp (heaped)
- Parsley - Few sprigs
- Lemon - 1
- Butter - 100g
- Dip the sole filet into milk, then flour and then put it in the frying pan
- Fry for 15 mn
- Sprinkle chopped parsley on top
- Pour melted butter over everything
Preheat a large frying to a high temperature. Get all your ingredients ready.
Put the butter in your frying pan. While it's melting, pour some milk into a soup plate and some white flour onto a large plate.
Take one sole filet and dip it in the milk.
Then move it to the flour plate and try to cover both sides with flour.
Finally put it in the frying pan and start again with another sole filet. Once they're all in the frying pan you can season them with salt and pepper to taste and cook them for about 7-8 minutes on each side.
Remove the filets from the frying pan and lay them on a serving dish. Sprinkle with finely chopped parsley. What I usually do to save time is finely chop a whole load of fresh parsley in the food processor, then I store it in a tupperware box in the freezer. So here I would only have to sprinkle the sole filets with a bit of frozen chopped parsley. It melts with the heat of the fish.
Add 40g of butter to the frying pan once you have cooked all the fillets, and melt it with the remaining butter that is in your pan. It should turn a little brown. Pour the equivalent of a tablespoon of butter onto each fillet and sprinkle it with some lemon juice.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!