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Sole Meunière with Toasted Hazelnut Brown Butter - Image 1

Sole Meunière with Toasted Hazelnut Brown Butter

French cuisine
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Sole Meunière with Toasted Hazelnut Brown Butter

  1. Fried Fish Dishes >
  2. Grilled & Baked Fish Dishes

Prep: 15 min • Cook: 10 min. An elegant twist on the classic Sole Meunière, this dish features delicate, pan-fried sole fillets elevated by a rich, nutty brown butter sauce. Toasted hazelnuts add a delightful crunch and extra depth of flavor, while fresh tarragon and a bright squeeze of orange and lemon juice provide a fragrant and zesty finishing touch. Perfect for a sophisticated yet quick meal.

Preparation time
15 min
Cooking time
10 min
Total time
25 min
Servings
4
Course
Main
Complexity
Easy
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Ingredients

  • 4 pcs sole fillet(skinless, about 5 oz each)
  • 1/2 cup all-purpose flour
  • 8 tbsp unsalted butter(1 stick)
  • 1/4 cup hazelnuts(roughly chopped)
  • 2 tbsp fresh tarragon(finely chopped)
  • 1/2 pcs orange juice(juice of)
  • 1/2 pcs lemon juice(juice of)
  • salt(to taste)
  • black pepper(to taste)
  • 1 tbsp olive oil

Instructions

Preparation

  1. Pat the sole fillets very dry with paper towels. Season both sides generously with salt and pepper.
  2. Place the flour in a shallow dish. Dredge each sole fillet lightly in the flour, shaking off any excess.
  3. Chop the hazelnuts, mince the fresh tarragon, and juice the orange and lemon, keeping them separate.

Cooking

  1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
  2. Once the butter is foamy, carefully place two sole fillets in the skillet, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove to a plate and cover loosely with foil to keep warm. Repeat with the remaining fillets, adding more oil and butter if needed.
  3. Reduce the heat to medium-low. Add the remaining 6 tablespoons of butter to the empty skillet. Allow the butter to melt and brown, stirring occasionally. It will become a rich, golden-brown color and will smell nutty. Watch carefully to prevent burning.
  4. Add the chopped hazelnuts to the brown butter and sauté for 1-2 minutes until they are lightly toasted and fragrant.
  5. Remove the skillet from the heat. Stir in the chopped fresh tarragon, orange juice, and lemon juice. Season with a pinch more salt and pepper to taste.

Serving

  1. Arrange the cooked sole fillets on serving plates.
  2. Spoon the warm hazelnut brown butter sauce generously over each fillet.
  3. Serve immediately with a side of steamed asparagus or boiled new potatoes, if desired.

Nutrition

Servings
4
Serving size (imperial)
6.7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal289.7 kcal2,202 kcal
Protein35.1 g18.5 g140.4 g
Fat38.7 g20.4 g154.8 g
Carbs15.2 g8 g60.8 g

Tips

  • Ensure your sole fillets are thoroughly dry before flouring to achieve a crispier crust.
  • Keep a close eye on the butter as it browns; it can go from perfectly nutty to burnt very quickly.
  • Serve with a light, crisp white wine like a Sancerre or Sauvignon Blanc to complement the fish.

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