French cuisine · Fish & Seafood

Sole Meunière

Sole in brown butter with lemon and capers.

Ingredients · for 2 servings

• 2 sole
• Flour
• 100 g butter
• Lemon, capers
• Parsley potatoes

Instructions

1. Rinse the sole cold, pat very dry, salt and dredge in flour.
2. Foam the butter in a large pan and fry the fish for 3–4 min per side until golden brown; remove and keep warm.
3. Brown the butter in the pan drippings until lightly browned, add lemon juice and capers and swirl briefly.
4. Pour the lemon-caper butter over the sole.
5. Serve right away with parsley potatoes and parsley.