Meuniére or Mernier sole is my favorite way of eating sole. I love the taste of the griddle mixed with lemon and the creaminess of butter. One ma was very fine to prepare and at the same time so simple.
The Meuniére (also called molinera sauce), is a French way of preparing sole, a preparation of soles that once without skin, are floured with wheat flour.
They are then fried in hot butter (sometimes mixed with olive oil) until golden brown and with a crunchy texture on both sides. At the end of the preparation is added parsley to the butter of the yb pan in my case also a little lemon juice and chicken broth.
I have taken as a reference the recipe of Martín Berasategui although he prepares them with skin soles, and I have prepared them directly without skin. A delicious dish that I hope you like as much as I do.
- 2 clean, skinless soles
- 3 medium potatoes
- 50 g butter
- the juice of 1 lemon
- 1 glass chicken broth
- 100g flour
- 200ml milk
- 30ml extra virgin olive oil
- a chopped fresh parsley manoko
Let's bake the sliced potatoes 1 cm thick. We put water and salt in a saucepan. Cook the potatoes (we can also steam them), until they are soft when pricked with the tip of a knife (about 6 minutes)
We put the milk in a deep bowl where we can immerse the soles, We put the flour in a large dish.
We sprinkled our soles. We pass them through milk and then flour.
Put the oil in a large frying pan and fry the soles first on one side and then on the other. If they are large we will need about 4 minutes on each side (if they are small 2-3 minutes will suffice).
Remove the oil from the pan, add the butter and let it melt. Sprinkle with a little chopped fresh parsley. Add the lemon juice and a little chicken broth first.
Let boil and serve the fish with the potatoes and with the sauce on top.
Tips and Tricks
- You can also finish making the baked soles with the sauce
- Try doing it with clean gold filletes
- Difficulty: easy
- Preparation time: 15 minutes
- Servings: 2