A classic among the classics, the meunière sauce is inseparable from the sole fried in butter in a pan. To accompany it, the freshness of a beautiful Chardonnay, such as Chablis will do the job perfectly.
Ingredients for 2 people
- 2 small soles with their skin
- 1 glass of milk
- 1 glass of flour
- 40 g unsalted butter
- The juice of ½ lemon
Preparation: 10 minutes.
Cooking: 10 minutes.
Dip the soles whole in the milk then roll them in the flour. Brown them over high heat on both sides in a thickly buttered pan. Lift the fillets and set aside.
In the same pan, melt the butter until you get a nice nutty color. Add the lemon juice. Cover the fillets. Savor!
Buttered, by Gala Collette and Victor Coutard, First, 168 pages, 19.95 euros.
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