The Sole of Belgium
Sole Meunière (pronounced men-yare) is a classic French dish that is very popular in Belgium, in both the French- and Flemish-speaking parts of the country. It is basically a Dover Sole, pan-cooked with lemon, parsley and brown butter. It is simple and easy to make and quite delicious – especially when served with a glass of Belgian Blond Ale.
The French word “Meunière” means “miller’s wife” and refers to the fact that the fish is dredged in flour before it is cooked. While some recipes call for capers, almonds or other added ingredients, classic Sole Meunière is simply fish, brown butter, lemon and parsley. While Dover Sole is the preferred fish, you can use Atlantic cod, flounder, petrale sole, lemon sole, scrod, haddock, branzino, or even halibut. While the fish is served bone-in in the classic dish, fillets are just as good and easier to handle. Choose fresh, quality ingredients since there’s not much to hide behind in such a simple dish.
I tend to use a non-stick pan because that makes it easier to flip the fish and avoid sticking, but stainless steel or copper will also work. I like to use clarified butter (Google any recipe) to cook the fish, and whole butter to make the brown butter sauce. I prefer European butter for this dish, because of its depth of flavor, but it will turn out fine with regular butter. When it comes to side dishes, asparagus or French green beans, along with boiled or oven-roasted new potatoes are my personal favorites, but there are no rules on this, so use your favorite starches and vegetables.
This is my favorite recipe for Sole Meunière is as follows:
Ingredients
¾ cup All-purpose flour, seasoned with Kosher salt
4 (6-ounce) Dover sole fillets (or 1½ pounds of white fish fillets)
5 Tb Clarified butter (https://maureenabood.com/how-to-clarify-butter/))
6 Tb Unsalted butter, broken up
1 lemon Juice and zest (zest is optional)
1 lemon Sliced for serving
2 Tb Flat-leaf Italian parsley – finely chopped
Instructions
Dredge the fillets in the season flour, shaking off excess.
Add 2.5 Tb of clarified butter into the non-stick skillet on medium-high heat before adding the fish fillets top-side down. Take care not to crowd the fillets; this may require cooking the fish in several batches, depending on the size of your pan.
Cook the fish for 3-4 minutes before flipping. They should be golden brown and mostly cooked at this point. Carefully flip the fillets, using two spatulas if necessary. Finish cooking them for another minute or so. Be careful not to over-cook. Remove cooked fish to a platter and keep warm. Cook the remaining fish in the rest of the clarified butter.
Wipe out the skillet and add the unsalted butter. Make the brown butter by heating the butter over medium-high heat until it is bubbly. Swirl the butter in the pan until the milk solids turn a nut-brown color.
Sprinkle the fish with the juice of one lemon and scatter the chopped parsley over it.
Pour the browned butter over the fish – it should froth and foam.
Serve immediately with lemon wedges, your choice of side dishes and a cool glass of Belgian golden ale. I am partial to Belgian Blond Ale, Tripel or Golden Strong Ale, but a Witbier or Table Beer works as well.
Santé!
