Sole meunière

This is the most classic and timeless preparation of whole sole. The traditional method uses milk but some chefs choose to only use flour.

Sole meunière

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whole soles



salt and pepper







As needed:








flat-leaf parsley, chopped

Preparation method

  • Remove the skin from the sole or ask the fishmonger to do this for you.
  • Depending on how you want to serve the dish, you can remove the head or leave it on.
  • Season with salt and pepper.
  • Coat the sole with the milk and then with the flour.
  • Fry the sole until it is a beautiful golden brown all over.
  • Test if the fish is cooked by feeling if the fillet is starting to separate from the spine.
  • Deglaze the pan with the lemon juice and drizzle over the sole.
  • If you like, finish with some chopped flat-leaf parsley.

Serving suggestions

  • You can caramelise the lemon halves in the butter.
  • Serve with parsley potatoes or with chips.

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