Sole meunière

Sole meunière

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1/4 bunch flat-leaf parsley
1/4 bunch chives
1/4 bunch tarragon
1/4 bunch dill
1/2 lemon
1 1/2 tablespoons water
3 lemon sole, each about 350–450 g
150g plain flour, seasoned with a large pinch of salt
160g slightly salted butter
flaked sea salt
freshly ground black pepper


  1. Finely chop enough mixed herb leaves to give you 2 tablespoons; set aside. Squeeze 1 tablespoon juice from the ½ lemon and mix the lemon juice with the 1½ tablespoons water; set aside. Heat the oven to 120ºC.
  2. Fillet and skin the lemon sole, giving 12 fillets (3 per person).
  3. Put the seasoned flour on a tray and dust the sole fillets in the flour, shaking off any excess; you want only a very thin film of flour.
  4. Heat 20 g of the butter in a large, shallow frying pan over a medium heat and pan-fry 4 fillets, boned side down for 1–2 minutes. Allow the sole to become golden before carefully inserting a palette knife under the full length of the fillet and turning. Cook on the second side for 1–2 minutes, depending on thickness, then remove to a plate and keep warm in the low oven. (This first batch can be slightly underdone as it will continue to cook in the warming oven.)
  5. Wipe out the pan with kitchen paper, heat another 20 g butter and repeat the process with another 4 fillets, transferring them to the oven. Repeat with the remaining fillets.
  6. Working quickly, as the fish is cooked, wipe out the pan again and melt the remaining 100 g butter in it. Cook until it starts to foam, is a rich golden brown and smells nutty and biscuity (beurre noisette). Add the lemon juice and water mixture to the pan; it will bubble vigorously. Season, taste and adjust if necessary. Take the pan off the heat, add the chopped herbs and swirl through the sauce.
  7. Remove the fish from the oven, divide between 4 plates and pour a little of the sauce over the fillets. Serve immediately.
Leiths School of food and wine
cookery course
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