Sole meunière with potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Sole skinless boneless fillets 700 g
- Potato 600 g
- Butter 40 g fish and 30 g sauce 70 g
- Lemon juice 35 g
- Fish stock 150 ml
- Plain flour 30 g
- Extra virgin olive oil 10 g fish and 10 g potatoes 20 g
- Parsley 4 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Peel the potatoes, cut into even 3 cm pieces and boil in salted water for 15–20 minutes until tender. Drain and set aside.
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Pat the sole dry, season with salt and pepper and lightly coat in flour. Heat 40 g butter with 10 g oil in a frying pan over medium heat. Cook the fish in batches for about 2–3 minutes per side until golden and at 63°C. Transfer to a warm serving dish.
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Add the remaining 30 g butter to the pan and let it turn light hazelnut brown, without smoke or black specks. Remove from the heat and carefully add the fish stock and lemon juice. Return to the heat and reduce for 2–3 minutes; add half the chopped parsley.
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Sauté the potatoes with the remaining 10 g oil for 3 minutes and add the rest of the parsley. Serve the sole with the sauce and potatoes.
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