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Sole Meunière is a beautiful dish. That is, if your understanding of beauty is watching a whole fish being powdered with flour and sauteed in butter, which of course it should be.
The Meunière part of the name comes from the French word for Miller’s wife. Supposedly she’d come in from a hard days work helping out in the flour mill with her hands covered in flour, and basically anything she touched would end up covered in it. Which I can see getting tiresome after a while, and may have very well driven her husband to douse her in beer at some point, which of course led to beer battered fish and chips.
But I digress… randomly.
The classic version of this dish is made with the flat fish Sole (or Flounder), but Trout is also a very popular choice. The technique itself is simple and lends itself to many different types of fish.
How to do it
So take one fish, scaled and gutted. Dust it lightly in seasoned flour (salt and pepper). Add a few large knobs of butter to a hot pan and wait for them to melt and foam. Add the fish to the pan and sautee on both sides for about 5 – 10 minutes, or until the fish is firm but yielding to the touch.
Spoon the hot butter over the fish while it’s cooked, and towards the end of the cooking, add the juice of half a lemon to the pan.
Finish the dish with a handful of fresh chopped parsley, and some pan roasted flaked almonds (if you so desire).
Then serve onto a plate with a light green salad and a crisp glass of white wine. Enjoying it all the more because you didn’t have
to work in a flour mill all day long to be able to recreate it.
Incidentally this dish was shown to great effect in the movie Julie & Julia (It was apparently Julia Child’s first dish upon her arrival in France), and was given a revival from bloggers the world over not long after it’s release. In typical style, I’m slow to the party :)
For Perthians, this fish was bought at the Canningvale Fish Markets. They’re only open on Saturday mornings from 6am til 10am.
It’s a great place to pick up very cheap seafood in a range and quantity that you rarely see in a lot of fish mongers in the city.