Sole Meuniere Paul Bocuse – a delicious recipe with salt, pepper, olive oil, flour, unsalted butter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Season sole with salt, pepper and few drops of olive oil; then roll in flour.
2
Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
3
As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
4
After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
5
Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
6
Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
7
Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
8
When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
9
Bon Appetit!
179
kcal
Calories
19
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 ounces sole, salt, pepper, olive oil, for drizzling, and more.
Yes, Sole Meuniere Paul Bocuse falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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