Tuesday, March 14, 2023

Words & Brush Recipe Corner: Sole Meunière


Sole Meunière

By Donal Skehan

Meaty and succulent but with a delicate flavour, sole works beautifully with this nutty golden brown butter spiked with tangy lemon and salty capers. Treat yourself this restaurant-style meal for one – you deserve it!

Overall Time 10 mins, Serves 1


1 sole fillet, skin on

3 tbsp plain flour

50g butter

Juice of 1/2 lemon

A small bunch of asparagus, shaved into thin slices

125g ready to eat puy lentils

Sea salt and ground black pepper

2 tbsp olive oil

3 tbsp capers, drained and rinsed

A little flat-leaf parsley, finely chopped, to garnish (optional)


  1. Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillet into the mix to coat on either side. Shake off any excess and set aside on a clean plate.
  2. Heat the oil in a frying pan, which is big enough to accommodate the fish fillet over a high heat. Add the fish fillet, skin-side down and asparagus and cook for 2 minutes and then turn over the fish add half the butter and a squeeze of lemon and cook for a further minute until golden and butter melts. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate.
  3. Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and continue to cook until the butter turns a nutty golden brown.
  4. Pour the butter, lemon mix over the fish. Warm the lentil in the pan with the remaining pan sauce and serve straight away.
  5. For more Directions watch the video


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