Name: Sole Meunière with Brown Butter Lemon Emulsion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 sole fillets (about 1 lb total); 1/2 cup all-purpose flour; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 3 tbsp olive oil; 4 tbsp unsalted butter, divided; 1 lemon, zested and juiced; 2 tbsp cold water; 1 tbsp chopped fresh parsley; Lemon wedges, for serving

Sole Meunière with Brown Butter Lemon Emulsion

Peter

Step up your emulsification skills with this classic French-inspired Sole Meunière. Unlike basic mayonnaise, this dish challenges you to create a glossy, stable brown butter lemon emulsion—melding nutty beurre noisette with a tangy citrus punch. The key is whisking in cold butter off the heat to create a velvety, cohesive sauce that clings to the tender, golden fish. This technique brings sophisticated restaurant flair to your table and hones your mastery of hot emulsions—perfect for a sunny California evening. Pair with crisp greens or light vegetables for a truly elegant meal.

Ingredients

Instructions

Pat sole fillets dry with paper towels. Season both sides with salt and pepper.
Spread flour on a plate. Dredge each fillet lightly in flour, shaking off any excess.
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. When shimmering, add fillets (in batches if needed). Cook 2-3 minutes per side, until golden and just cooked through. Transfer to a warm plate and tent with foil.
Wipe out the skillet. Add 3 tbsp butter and cook over medium heat, swirling, until butter foams and turns deep golden brown and nutty, about 2-3 minutes (watch carefully).
Remove skillet from heat. Whisk in lemon juice, lemon zest, and 2 tbsp cold water. Add final 1 tbsp cold butter and whisk vigorously to emulsify into a silky sauce.
Taste and adjust seasoning if needed. Stir in chopped parsley.
Spoon the warm brown butter lemon emulsion over the fillets. Serve immediately with lemon wedges.