Sole Meuniere with Balsamic Brown Butter Sauce Recipe

Name: Sole Meuniere with Balsamic Brown Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) sole fillets, skin removed; 2 cups milk; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 cup flour; Salt, pepper; 4 tablespoons finely chopped parsley; 6 tablespoons butter; 1 to 2 tablespoons balsamic vinegar, or to taste; Lemon slices, for garnish

Servings: persons

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
1 to 2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

1
Soak fillets in milk for 20 minutes.
2
Remove from milk and pat dry.
3
Season fillets with salt and pepper.
4
Heat 1 tablespoon oil over moderate heat in each of 2 large saute pans until hot.
5
Put flour into a shallow dish and season with salt and pepper.
6
Dredge fillets in flour, shaking off any excess flour.
7
Dip the fillets back into the milk and then again into the flour.
8
Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy.
9
Transfer fillets from pans to a platter, sprinkle with parsley.
10
Wipe the skillet clean and add the butter.
11
Heat until the butter begins to brown.
12
Remove from heat and stir in balsamic vinegar.
13
Pour sauce over fish and serve.
14
Garnish with lemon slices.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6-ounce) sole fillets, skin removed, 2 cups milk, Salt and freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Sole Meuniere with Balsamic Brown Butter Sauce 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.

Sole Meuniere with Balsamic Brown Butter Sauce

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