''Sole meunière'' (or ''sole à la meunière'') is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is

dredged Dredging is the excavation of material from a water environment. Possible reasons for dredging include improving existing water features; reshaping land and water features to alter drainage, navigability, and commercial use; constructing da ...

in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. When cooked, sole meunière has a light but moist texture and a mild flavor. Since sole is a

flatfish A flatfish is a member of the Ray-finned fish, ray-finned demersal fish order (biology), order Pleuronectiformes, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the ...

, a single fish will yield four filets rather than the two filets that a roundfish will produce. When preparing ''sole meunière'', a true Dover sole is preferred. In classic service, the whole sole is first sautéed in butter. Then, when cooking is finished, the fish is boned and plated by the waiter tableside. ''Sole meunière'' was the first meal

Julia Child Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ...

ate upon her arrival in France and has been credited as inspiring the chef, who called it "the most exciting meal of my life" in her memoir, '' My Life in France''.

References

Fish dishes French cuisine {{Pleuronectiformes-stub ja:ムニエル

See also

References