Sole meunière

Sole meunière with capers and prawn

Sole meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in milk and flour, fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing sole meunière, a true Dover sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server.

In her memoir My Life in France, written with Alex Prud'homme, Julia Child recalled her first meal in Rouen of oysters and sole meunière as a culinary revelation.

See also

• Meunière sauce
• Fish and chips, the typical fried dish from English cuisine