Sole Meuniere is a classic French dish and extremely popular for a reason! It is a lightly breaded and pan seared dover sole filet cooked in butter, capers and lemons. It is golden brown, moist, and super flavorful from the lemon, butter caper sauce. Although it is simple, I don’t see people cook it enough at home! If you are a seafood fan, you must try this.
Key Ingredients & Substitutions:
- Dover Sole Filets – This dish is traditionally made with dover sole. If you cannot find dover sole, opt for a thin white fish filet.
- Gluten Free Flour – I use a 1-1 gluten free flour here. You can also us all purpose flour.
- Butter – This is a butter dish, so I wouldn’t recommend replacing.
- Lemon – Make sure to use freshly squeezed lemon!
- Capers – Omit if you dislike. A shallot works well here in place.
@kellyscleankitchen How to cook Sole Meunière 🐟 This is one of my favorite French recipes that is quite easy to make at home! If you are a fan of seafood, butter and lemon, then you must try this. Ingredients: * 4 dover sole filets, thin * Salt and pepper to taste * 1/2 cup gluten free 1-1 flour * 2 Tbsp clarified butter or olive oil * 4-6 Tbsp cold butter * 1 Tbsp capers * 1 lemon, juiced * 1/4 cup parsley, minced for garnish #solemeuniere #seafood #doversole #recipe ♬ La Vie En Rose - Louis Armstrong
Sole Meuniere
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 2
Ingredients:
- 4 dover sole filets, thin
- Salt and pepper to taste
- 1/2 cup gluten free 1-1 flour
- 2 Tbsp clarified butter or olive oil
- 4-6 Tbsp cold butter
- 1 Tbsp capers
- 1 lemon, juiced
- 1/4 cup parsley, minced for garnish
Preparation:
STEP 1.
Season the dover sole filets with salt and pepper on both sides.
STEP 2.
In a bowl, add the flour. Add the dover sole filet and dust on both sides with flour so it is evenly coated. Set aside.
STEP 3.
In a large stainless steel pan over medium heat, add the clarified butter. Once hot, add the dover sole filets, work in batches to not overcrowd the pan. I cook 2 at a time. Cook on each side for 1-2 minutes, until golden brown. Remove the first batch and do the same with the second batch.
STEP 4.
On the second side of the last batch, add 2 Tbsp of butter. Add the capers and saute for 1 minute. Remove the dover sole once cooked through and finish the sauce.
STEP 5.
Saute the capers for another 1 minute and then stir in the lemon juice. Turn off the heat. Add 3 Tbsp of cold butter and whisk in to emulsify and finish the sauce.
STEP 6.
Pour the butter caper sauce over the sole and serve. Enjoy!
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