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Sole Meunière with Capers and Dill
A whole sole lightly coated in flour, browned in a mixture of butter and olive oil, then topped with a short sauce made with capers and fresh dill. Cooking with butter and oil keeps the fish tender while preventing the butter from burning too quickly.
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Ingredients
- 1 prepared sole (Cleaned by the fishmonger; remove the edges if desired.)
- 30 g flour (For lightly coating the sole, with a small additional amount optionally used to thicken the sauce.)
- 50 g butter (Part is used to cook the sole, and a small amount may be added to the sauce; the source indicates a knob of butter followed by a little additional butter in the transcript.)
- 15 ml olive oil (A drizzle, mixed with the butter to protect it from overheating.)
- 30 g capers (A handful, drained if preserved in brine.)
- 10 g fresh dill (Finely chopped.)
- salt (To taste.)
- pepper (To taste.)
Steps
- 1
Dry the sole thoroughly with paper towels. If necessary, remove any edges or remaining fins, then check that the fish is clean and ready to cook.
- 2
Season the sole on both sides with salt and pepper.
- 3
Dip the sole very lightly in the flour, turning it to coat both sides. Shake off the excess: the flour should form a thin veil, not a thick crust.
- 4
Heat a large skillet over medium to medium-high heat. Add the olive oil and butter, then wait until the mixture is hot and foaming without allowing the butter to brown or burn.
- 5
Carefully place the sole in the skillet. Brown it for about 4 minutes on the first side, basting it regularly with the butter and oil mixture using a spoon.
- 6
Carefully turn the sole and brown the second side for about 4 minutes, continuing to baste it. The fish should be nicely browned and the flesh should flake easily; adjust the cooking time according to its thickness.
- 7
Remove the sole from the skillet and place it on a serving platter. Keep the cooking juices in the skillet.
- 8
Immediately add the capers and chopped dill to the hot cooking juices. According to the transcript, also add a small knob of additional butter.
- 9
Stir briefly over low heat to release the aromas. For a slightly thicker sauce, sprinkle a very small amount of flour into the juices and mix thoroughly to prevent lumps.
- 10
Generously spoon the hot caper and dill sauce over the sole. For serving, you may cut the fish down the middle and carefully remove the central backbone before presenting it.
- 11
Serve immediately, while the fish is tender and the sauce is still hot.
Notes
The amount of flour, butter, and oil was not specified in the source; the quantities given are estimates for a whole sole weighing approximately 500 g. The transcript mentions a small amount of additional butter and a little flour to thicken the sauce, which do not appear in the written ingredient list. Be careful of bones when serving.
Nutrition per serving
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