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Recipe for :

Sauté Sole Meuniére

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"Sole Meuniére is a classic French recipe that is simply sole which is sautéd in brown butter. This sole recipe is very quick and easy and is flavored from lemon, white wine and whole butter".


4 sole filets (6 - 8 ounces)
4 tablespoons whole butter
1/4 cup of dry white wine
juice from half of one lemon
flour to dust fish (1/4 cup)
1 teaspoon fresh minced parsley
salt and pepper to taste

  • Heat a large sauté pan on a high setting.
  • While the pan is heating season the flour with salt and pepper. Dust the sole with the seasoned flour.
  • Add two tablespoons of whole butter to the sauté pan allowing a few seconds for the butter to melt, add the sole filets to the sauté pan making sure you do not over crowd the pan. If you can not fit all four pieces of fish in the sauté pan then only cook two pieces at a time (over crowding the sauté pan will drop the temperature too much and not allow the fish to brown and properly sauté).
  • Turn the fish over after approximately 3 minutes of cooking, cook another two minutes or so until the fish has a nice golden color and has reached an internal temperature of 145º.
  • Remove the fish from the pan add the remaining whole butter and continue to cook until the butter begins to turn slightly brown.
  • Once the butter begins to turn brown quickly add the white wine, lemon juice and parsley.
  • Pour the butter sauce over the sole and serve.

Serves 4

Chef Brian Johnson