Name: Sole Meuniere
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 sole (500 gms – 1 lb., cleaned and scaled but with the skin on); 2 tbsp extra virgin olive oil (divided); 4 tbsp flour; 80 gms – 5 ½ tbsp butter (divided); juice of ½ lemon; 1 tsp parsley (chopped); Salt and Pepper to taste

Maybe not everyone knows this, but there is quite a bit of “rivalry” between Italy and France. We call them “our transalpine cousins”, but the truth is there is a lot of competition going on… and not only about soccer! Who has the best wine? Or cheese? Which cuisine is best? French people will tell you that French is the best and Italians will tell you that Italian is the best. The truth is, when you take a step back and look at it from an outsider’s perspective… it doesn’t really matter at all. It doesn’t to me anyway. I like good food (and soccer!) and both cuisines are amazing… and they are both my 2 favourite cuisines in the world! Moving to Australia also meant, no more trips around Europe for a while and while I still cook Italian food regularly, I have been missing French food quite a bit. My husband knows that. So, last Christmas he got me a lovely present: The Complete Bocuse, a huge book full of recipes by Paul Bocuse which I am going to (slowly) put to good use. There are so many dishes I want to try! And here goes the first of the list: a classic (and classy) Sole Meunière… It was amazing!!! Enjoy!

Sole Meuniere

Paul Bocuse's recipe for a classic French dish: Sole Meuniere.

Course Main

Cuisine French

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 to 2

Author Recipe adapted from The Complete Bocuse – Flammarion 2010 & 2012

Ingredients

1 sole 500 gms – 1 lb., cleaned and scaled but with the skin on
2 tbsp extra virgin olive oil divided
4 tbsp flour
80 gms – 5 ½ tbsp butter divided
juice of ½ lemon
1 tsp parsley chopped
Salt and Pepper to taste

Instructions

Brush the sole with 1 tbsp of extra virgin olive oil, salt and pepper.
Dust the sole with flour.
Heat 30 gms – 2 tbsp of butter and 1 tbsp of extra virgin olive oil in a pan. When it begins to smoke add the fish and cook it over high heat for 5 minutes, then flip it over and leave it until cooked through (the actual cooking time will vary depending on the size and thickness of your sole).
Put the cooked sole on a serving plate. Squeeze the lemon juice on the top and scatter it with parsley.
Add 50 gms – 3 ½ tbsp of butter to a pan and heat it until it browns. Pour the browned butter over the warm fish: it will form the famous foam.
Serve immediately!