Fried sole ‘Meunière’ with mashed potatoes
Clean the soles, carefully wash them and dab dry.
Season them with salt and pepper and cover with flour right before frying.
Fry them in hazelnut butter, skin side first then turn.
Place them on a plate and keep warm.
Add butter to the pan and heat until light brown (beurre noisette), mix in the lemon juice and lastly add the parsley (beurre meunière).
Arrange the fried soles on a plate and baste with the ‘beurre meunière’.
Serve with mashed potatoes and a lemon wedge.
- 4 soles
- 100 g flour
- 2 lemon
- 50 g parsley
- 500 g mealy patatoes