Sole of the Miller
Sole of the Miller or the ‘ Meuniere ‘ are a second dish of fish with a delicate flavour typical of the French kitchen. The procedure is easy, you pass the sole in the flour, it is brown in butter and it is seasoned with lemon juice and chopped parsley, which will form a delicious sauce.
The sole alla mugnaia or “a la meuniére” is a classic and very simple second course to prepare, an easy and refined recipe typical of French cuisine, loved by young and old.
The term “miller’s” indicates a method of cooking white meat fish: sole, trout, sea bass, cod etc …, which consists of passing the fish in flour, browning it in butter and seasoning it with lemon juice and chopped parsley, which they will form a delicious sauce.
This dish demands your undivided attention.
Sole Meunierè may not be trendy, but if done right, you will fall hard.
How to prepare the sole for the Miller
Ingredients for 2 people:
- 2 Fresh or frozen sole
- Flour
- 40 grams of clarified butter
- Juice of a lemon
- Salt
- Chopped parsley
Proceedings
Buy fresh sole from the fishmonger.
You can also use frozen fish. Wash the sole with cold tap water and dry with absorbent paper.
Lightly salt the sole and pass in the flour on both sides.
In a pan put to heat the clarified butter, then cook the fish for 3-4 minutes for side, until it is well golden.
Turn by helping one or two paddles, depending on the size, being careful not to break the sole.
When they are cooked, pour in, the lemon juice and sprinkle with the chopped parsley.
Serve the sole for the Miller decorating with some slices of lemon.
