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Main course
Sole Meunière
Prep time
25 min
Portions
1
Difficulty
Easy
662
kcal
Nutrition · Per portion
Carbs
26.3 g
Protein
90.5 g
Fat
20.2 g
Ingredients
For 1 portion
- SoleOr: White fish, Trout fresh2 Stk
- Wheat flour30 g
- Butter40 g
- Lemon zest½ tsp
- Parsley2 bunches
- Pepper2 pinches
Method
Step by step
- 1
Gut sole, brush off and pat dry.
- 2
Dredge in flour, shake off excess.
- 3
Foam butter in a pan.
- 4
Fry sole 3–4 min per side until golden.
- 5
Finish with salt, pepper, parsley and lemon juice.
- 6
Serve with chopped parsley and lemon wedges.
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