Sole meunière

Sole Meunière is a classic French dish consisting of sole, preferably whole, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. The dish is a staple of French cuisine and is particularly associated with Normandy.

History

The dish is named after the meunière method of preparation, which translates to "miller's wife". In cooking, this term refers to a method of preparation, typically for fish, where the food is first lightly dusted with flour before being sautéed in butter. The dish is said to have originated in Normandy, a region in the north of France known for its quality seafood.

Preparation

The preparation of Sole Meunière is relatively simple, but requires attention to detail to ensure the best results. The sole is first cleaned and skinned, then lightly dusted with flour. It is then pan-fried in butter until golden brown. The fish is then removed from the pan, and the remaining butter is allowed to brown slightly before being mixed with chopped parsley and lemon juice. This sauce is then poured over the fish before serving.

Variations

While Sole Meunière is traditionally made with sole, other types of flatfish such as flounder or turbot can also be used. Some variations may also include additional ingredients such as capers or almonds.

In popular culture

Sole Meunière gained international recognition when it was famously enjoyed by Julia Child on her first meal in France, an experience she described as a culinary revelation. This event was depicted in the film Julie & Julia.

See also

• List of French dishes
• List of seafood dishes
• Julia Child