Ingredients
| ½ cup/120ml milk | |
| ⅓ cup/40g all-purpose (plain) flour | |
| 3 Dover or lemon sole, skinned | |
| 100g butter | |
| 2 tablespoons chopped flat-leaf parsley | |
| salt and pepper |
“Meunière” refers to a type of preparation where the fish is dredged in flour before frying: a meunier is a miller. Sole is one of the most delicately fleshed fish. Tastes have evolved and nowadays, it may be cooked for a slightly shorter time – 8–10 minutes in total – than prescribed in Ginette Mathiot’s original recipe, below. A little lemon juice is a good addition at the end. Once it is cooked, bone the fish and share it between guests. Serve with boiled potatoes and green beans on the side.
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Instructions
| 1. | Pour the milk into a shallow bowl and place the flour on a plate. |
| 2. | Season each sole with salt and pepper, dip it in the milk, then roll in the flour. |
| 3. | Melt 60g of the butter in a large skillet or frying pan. |
| 4. | Add the fish and cook over high heat, turning once, for 10–15 minutes until browned. |
| 5. | Transfer the fish to a serving dish and sprinkle with the parsley. |
| 6. | Heat the remaining butter in another pan over medium heat until it is nut-brown, stir it into the skillet, then pour the mixture over the fish. Serve immediately. |
This is an extract from
Classic French Recipes
by Ginette Mathiot,
published by Phaidon,
$80. Photography
Marie-Pierre Morel.
phaidon.com