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. Amazing Seafood Recipes

October 2003


Recipe Summary test

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.