Photograph of the finished Sole meunière

France · Cá bơn áp chảo bơ chanh

Sole meunière

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sole flounder Sole flounder 880 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Flour Flour 60 g
  • Photograph of Lime Lime 2
  • Photograph of Parsley Parsley 12 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Pat the flounder thoroughly dry, then rub salt and pepper on both sides.
  2. 2 Roll the fish in flour, tapping gently to remove excess flour.
  3. 3 Heat butter in a pan until it bubbles, then sear the fish for 4 minutes on each side.
  4. 4 Remove the fish from the pan and place it on a plate. Add the remaining butter to the pan and heat for 2 minutes until it turns a light brown color.
  5. 5 Squeeze lemon juice onto the butter, sprinkle with chopped parsley, then pour over the fish and serve immediately.
Start cooking