Sole Meuniere

‘Sole all right? You should have had the meunière. Not so dry.’ His sole was marvellous, Justin said, forbearing to add that meunière was what he had asked for. And the sub-Meursault also marvellous. Marvellous, like marvellous girl.

John Le Carre understood the potency of Sole Meuniere in his description of the dish in ‘The Constant Gardener‘ because it has always been the established French way of respecting this fantastic fish. For others like Rick Stein he does not believe that so much flummery is needed to improve on the flavour and that the lightest of touches only is needed.  

The dish is served best with new boiled potatoes and greens such as broccoli or purple sprouting and nothing else.

Ingredients:

•  lemon or dover sole -about 450g to 500g, boned and trimmed to make 2 fillets
• 2 tbsp plain flour, well seasoned with salt and pepper
• 75g butter
• 1tbsp or less of olive oil
• 2 tbsp capers, drained
• 1 lemon, halved
• Small handful of fresh parsley, chopped with a few sprigs

Preparation:

1. Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
2. Heat a dash of olive oil with a small knob of butter in a large heavy-based frying pan over a medium heat.
3. When hot, add a sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp.
4. Carefully turn the fillet over with a spatula and cook for 2-3 minutes more until both sides are golden and crisp. Set aside on a warm serving plate.
5. Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves.
6. Stir, then spoon the lemony caper butter over the fish to serve. Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing.