Recipe: pan-fried sole
The French call it ’sole meunière’. A la meunière is a method of preparation in which fish (or another product) is lightly dusted with flour and then generously fried in butter. And that’s what you do with this sole too: briefly coat it in flour with a little salt and pepper, and that’s enough. Très simple. In addition, a large pan in which the fish fits comfortably is an absolute must.
How to fry the sole
- Melt the butter in a saucepan over low heat. Clarify the butter by skimming off the foamy, protein-rich layer with a slotted spoon.
- Cut into the skin of the sole at the tail and strip the skin from the sole (or ask your fishmonger to do this). Pat the soles dry with kitchen paper or a clean tea towel. Lightly dust the soles with flour. Shake off any excess flour if necessary.
- Heat a generous knob of butter in a large non-stick frying pan over high heat. The soles should not be touching each other. Use several pans if necessary. Or fry the soles one at a time in one pan, keeping the fried soles warm in an oven at 60°C.
- Hold the sole by the tail and slowly slide it into the pan (head first). Fry the soles for 5 to 6 minutes on each side until golden brown. Lift the fish by the tail occasionally to let the butter flow underneath (this prevents it from sticking).
- For the sauce: remove the sole from the pan and set aside. Lower the heat and add extra clarified butter to the pan. Let the butter colour lightly. Deglaze with the juice of the lemon as soon as the butter has melted. Add the parsley and stir together.
- Serve the sole on a large plate. Pour generously with the warm parsley butter sauce. Delicious with a glass of dry white wine and green salad with boiled baby potatoes.
Tip
Always buy Dover sole in the right season, as applies to all fish and other products. You don’t want an expensive sole full of roe. Depending on where the fish is caught, sole is a good choice from July through February.
For a crisp, golden-brown crust, sear the fish over high heat. Instead of clarified butter, you can also sear the sole in olive oil first. Then add a knob of butter for extra flavour. Make sure the butter doesn’t burn.
Wine tip
The Rhône wine Châteauneuf-du-Pape is best known as a red wine. But there is white wine from there too, though very little (around 7%). What is special is that a bottle of Châteauneuf often blends many different grapes. The same goes for the Artesis Blanc. Local heroes Grenache Blanc, Clairette, Bourboulenc, Roussanne, Marsanne and star grape Viognier; it’s a delicious blend for just under ten euros a bottle. Fresh, fruity, slightly spicy, but nothing too much. And because it’s all rather restrained, it’s best served with an equally understated dish. Lightly seasoned fish, in other words. Also highly recommended: grilled chicken without sauce.
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