Categories: Fish

Sole A La Meuniere with Chilli Lemon Butter Sauce

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“Sole A La Meuniere” a humble preparation of sole fish which is known for the brown butter sauce and that golden crispy texture of the delicate flaky fish, which is achieved by dredging the fish in to the flour and frying it in the butter.

“Meuniere” means Miller’s wife hence we use the flour in this preparation. There is something rustic about this dish, the flavours, the simplicity of this dish takes you to a small village in France! It’s rather nostalgic for me because every time I cook this dish I remember all those beautiful small shacks in Nice, France.

Sole fish is one of my favourite fishes to cook! It cooks in minutes and it’s delicate, flaky and of course it is delicious.

My favourites are Dover Sole and Lemon Sole however these fishes are difficult to find in Asia as they are from North Atlantic region. For a year and half I have lived in Singapore I did not find fresh sole until recently when “Hai Sia Seafood company” gave me their fresh Sole from Indonesia. I was skeptical at first about the taste and texture but it was bang on delicious!

Since the sole fish was from Indonesia I introduced some South Asian flavours in my preparation. It worked terribly well and the dish was crackingly delicious.

So do give this recipe a try, you will love it!

Ingredients:

1 sole fish fillets
2 tbsp plain flour
Salt to taste
Black pepper to taste
2 tbsp olive oil or vegetable oil
3 tbsp butter
1 tsp capers
1 tsp shallot oil (optional)
1 red chilli padi or Thai red chili finely chopped
½ lemon cut in wedges
Salt to taste

Instructions:

Heat oil in a pan. Season the fish with black pepper and salt.

Season the flour with salt and mix it well. Drench the fish from both sides and dust off the excess flour. Place the fish carefully in hot oil and fry for 3-4 minutes. Please don’t over fry it. Turn it carefully and continue to fry the other side. Take the fish out the pan and wipe the pan clean.

Now heat butter when it turns brown add in the capers, shallot oil and lemon wedges. Add in half of the red chilli. Cook for 1 minute.

Take the lemon wedges out and pour this beurre noisette over the fish. Sprinkle rest of the chillies, garnish with lemon wedges and coriander if desired.

Serve hot!

Gayatri Singh