Sole Meunière Recipe
Seared sole, lemon, brown butter, fine herbs, pommes purée, carrot Lyonnaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sole
For the Pommes Purée
For the Carrot Lyonnaise
Method
For the Sole
- 1
Prep the Sole
Season the sole fillets with salt and pepper on both sides. Dredge each fillet in flour, shaking off the excess.
- 2
Brown the Butter
In a large skillet, melt the unsalted butter over medium heat. Allow it to cook until it turns golden brown and has a nutty aroma.
- 3
Sear the Sole
Add the floured sole fillets to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through.
- 4
For the Pommes Purée
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the unsalted butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.
For the Carrot Lyonnaise
- 7
- 8
