Sole à la meunière with romaine lettuce, fresh fries and a fresh homemade remoulade sauce.
What kind of fish is sole?
Soles are fish of a maximum of 3-4 years old. Although they weigh about 250 grams each, they only contain about 100 grams of fish fillet. That is why you usually serve two to three fish per person.
You do not have to fillet sole in the kitchen. You are supposed to do that yourself during the meal. With the back of a spoon or with a fish knife, you easily remove the fillets from the bone.
Each sole has four fillets, two on the top and two at the bottom. Normally the fishmonger removes the skin, so you immediately can prepare them for baking. Season them with salt and pepper and lightly dredge them in flour. The flour ensures a nice crust during baking.
Sole à la meunière
In this dish, sole is served à la meunière. Meunière is a French cooking term that refers to a method of preparing fish. Usually sole or some other white fish.
After dipping the fish in flour, you fried it in a hot skillet with butter until it is crispy and golden brown. The dish is then finished with a sauce of butter, lemon juice and finely chopped parsley.
The name “meunière” means “miller’s wife” in French.
Pan-fried sole with lettuce, fresh fries and remoulade sauce
Ingredients
- 8 sole
- 2 tbsp wheat flour
- 1 lettuce
- 700 grams waxy potatoes
- ¼ bundle parsley curly
- 1 lemon
- 4 large tbsp remoulade sauce
- lump butter
- splash olive oil
- salt
- black pepper freshly grounded
For the remoulade sauce
- 150 ml homemade mayonnaise
- 1 shallot
- 4 gherkins drained
- 1 tbsp parsley finely chopped
- 1 tbsp chervil finely chopped
- 1 tsp tarragon finely chopped
- 1 tsp mustard smooth
- 1 tbsp capers drained
- pepper freshly grounded
- salt
Instructions
Remoulade sauce
- Cut the pickles into small cubes.
- Clean and mince the shallot.
- Mix all the ingredients with the mayonnaise and season generously with freshly grounded pepper and a pinch of salt.
- If you want the sauce to be even extra fresh and/or thin, add some of the drained liquid from the capers.
Sole
- Pat the soles dry with a piece of paper towel and season them both sides with salt and pepper.
- Sprinkle the flour on a platter and toss in the seasoned soles on both sides. Carefully remove the excess flour.
- Peel the potatoes and cut them into nice, thick fries. Rinse well underneath the tap and pat dry thoroughly with a kitchen towel. Preheat the deep fryer at 160 degrees and pre-bake the fries for about 5 minutes. Drain well and then increase the temperature to 175 degrees. Just before serving, fry the fries again until they are golden brown. Drain well and sprinkle lightly with a pinch of salt.
- Finely chop the parsley.
- Coarsely pick the lettuce, wash it in cold water and drain well. Just before serving, season the lettuce with a little lemon juice and zest, olive oil and a little bit of finely chopped parsley.
- Heat a large knob of butter in 2 large non-stick pans until the bubbles has disappeared. Carefully slide 4 soles into each pan and fry until the bottom is nicely golden brown. Carefully flip with a wide spatula and let the other side colour as well. Add an extra knob of butter and grate the zest of a lemon on top of it. Add the parsley and deglaze the pan with the lemon juice.
- Arrange 2 soles on a plate and serve with the freshly baked fries and lettuce. Serve the remoulade sauce separately.
