30 min   0 portions   difficulty

Fried sole ‘Meunière’ with mashed potatoes


Step 1

Clean the soles, carefully wash them and dab dry.

Step 2

Season them with salt and pepper and cover with flour right before frying.

Step 3

Fry them in hazelnut butter, skin side first then turn.

Step 4

Place them on a plate and keep warm.

Step 5

Add butter to the pan and heat until light brown (beurre noisette), mix in the lemon juice and lastly add the parsley (beurre meunière).

Step 6

Arrange the fried soles on a plate and baste with the ‘beurre meunière’.

Step 7

Serve with mashed potatoes and a lemon wedge.


  • 4 soles
  • 100 g flour
  • 2 lemon
  • 50 g parsley
  • 500 g mealy patatoes
  • salt
  • pepper

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