F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Sole Meunière

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

Meunière means miller's wife and refers to the dusting of flour on the fish. This version by chef Rob Larman of La Poste in Sonoma, California, departs from convention in several ways: The flour is flavored with ground fennel seeds, and the fillets are first dipped in a mixture of cream and white wine, then sautéed in extra-virgin olive oil, which doesn't burn as quickly as the traditional butter.

  1. 2 teaspoons fennel seeds
  2. 1 cup all-purpose flour
  3. 1 tablespoon kosher salt
  4. 1 teaspoon freshly ground white pepper
  5. 1/4 cup heavy cream
  6. 1/4 cup dry white wine
  7. Four 6-ounce sole fillets
  8. 2 tablespoons canola oil
  9. 2 tablespoons extra-virgin olive oil
  10. 4 tablespoons unsalted butter
  11. 1 tablespoon drained capers
  12. 1 tablespoon red wine vinegar
  13. 1 tablespoon finely chopped flat-leaf parsley
  1. In a small skillet, toast the fennel seeds over moderately high heat until they are fragrant, about 30 seconds. Transfer the fennel seeds to a spice grinder and let cool completely, then grind them to a powder. Scrape the powder into a shallow bowl and whisk in the flour, salt and white pepper. In another shallow bowl, combine the heavy cream and white wine. Dip the sole fillets in the cream, then dredge them in the flour mixture.
  2. In each of 2 large skillets, heat 1 tablespoon each of the canola and olive oils until they are shimmering. Add 2 sole fillets to each skillet and cook the fish fillets over high heat until they are golden brown on the bottom, about 3 minutes. Carefully turn the fillets and cook until golden brown on the outside and white throughout, 1 to 2 minutes; transfer the fish fillets to plates.
  3. Wipe out 1 skillet and add the butter. Cook over moderate heat, shaking the skillet often, until lightly browned, about 3 minutes. Add the capers and shake the pan, then add the vinegar. Spoon the browned butter sauce over the fish, sprinkle with the parsley and serve immediately.
Make Ahead If the melted butter sauce is omitted, this sole meunière can be served at room temperature. Serve With Sautéed spinach and mashed potatoes.

Suggested Pairing

A medium-bodied, crisp, not overly oaky Chardonnay is a foil for the piquant sauce here. Look for a white Burgundy, or alternatively, consider a fruity, lemony Pinot Blanc from Alsace.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.