Lenguado a la Meunière (Sole Meunière): A Classic French Delicacy

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Lenguado a la Meunière, known as Sole Meunière in French cuisine, is a classic dish that epitomizes elegance and simplicity. Originating from Normandy, France, this dish features delicate sole fillets coated in flour, gently sautéed in butter, and finished with a tangy lemon and parsley sauce. Sole Meunière is celebrated for its refined flavors and the technique of cooking fish with precision to preserve its tender texture and subtle taste. This article delves into the culinary history of Lenguado a la Meunière, its cultural significance, and provides a detailed recipe for you to recreate this iconic French dish at home.

History and Cultural Significance

Sole Meunière has roots in French haute cuisine and is attributed to the renowned French chef, Auguste Escoffier. The dish gained popularity in the early 20th century and became a staple in French restaurants worldwide. Meunière refers to a cooking method where fish or other proteins are dredged in flour (meunière means “miller’s wife” in French, suggesting flour dusting), sautéed in butter until golden brown, and served with a sauce of browned butter, lemon, and parsley. Sole Meunière embodies the artistry of French culinary techniques, emphasizing simplicity, quality ingredients, and precise cooking methods to highlight the natural flavors of the fish.

Ingredients for Lenguado a la Meunière

To prepare Lenguado a la Meunière, you will need the following ingredients:

  • 4 sole fillets (about 6-8 ounces each): Skinless and boneless.
  • 1/2 cup of all-purpose flour: For dredging the fish.
  • Salt and black pepper: To taste.
  • 4 tablespoons of unsalted butter: Divided.
  • 2 tablespoons of olive oil: For cooking.
  • Juice of 1 lemon: Freshly squeezed.
  • 2 tablespoons of fresh parsley: Chopped, for garnish.
  • Optional: Capers: Drained and rinsed, for additional flavor (if desired).

Recipe for Lenguado a la Meunière

Preparing the Sole:

  1. Dredging the Sole:
    • Season the sole fillets with salt and pepper on both sides.
    • Dredge each fillet in flour, shaking off any excess. Ensure the fillets are evenly coated.

Cooking Lenguado a la Meunière:

  1. Sautéing the Sole:
    • In a large skillet or frying pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
    • Once the butter has melted and the pan is hot, add the dredged sole fillets in a single layer, careful not to overcrowd the pan (you may need to cook them in batches).
    • Cook the fillets for about 2-3 minutes on each side, or until they are golden brown and cooked through. The fish should easily flake with a fork when done.
    • Transfer the cooked sole fillets to a warm plate and cover loosely with foil to keep warm.
  2. Making the Sauce:
    • In the same skillet or frying pan, reduce the heat to medium-low.
    • Add the remaining 2 tablespoons of butter to the pan. Allow it to melt and cook until it turns a light golden brown color, about 1-2 minutes, swirling the pan occasionally.
    • Be careful not to burn the butter. It should have a nutty aroma and a slightly toasted color.
    • Remove the pan from heat and immediately add the freshly squeezed lemon juice, swirling the pan to combine.
    • Stir in the chopped parsley and optional capers, if using, until well incorporated.

Serving Lenguado a la Meunière:

  1. Plating and Garnishing:
    • Arrange the cooked sole fillets on serving plates.
    • Spoon the lemon and parsley sauce over the fillets, ensuring each fillet is generously coated.
  2. Serving Suggestions:
    • Serve Lenguado a la Meunière immediately, garnished with additional chopped parsley and lemon wedges.
    • Accompany with sides such as steamed vegetables, roasted potatoes, or a fresh green salad dressed with vinaigrette.

Wine Pairing

Lenguado a la Meunière pairs beautifully with a crisp, dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio. These wines complement the delicate flavors of the fish and enhance the richness of the buttery sauce.


Lenguado a la Meunière, or Sole Meunière, is a timeless French dish that embodies the art of French culinary traditions with its delicate flavors and refined presentation. Whether enjoyed at a fine dining restaurant or prepared at home, this dish invites you to savor the simplicity and elegance of perfectly cooked sole fillets with a tangy lemon and parsley sauce. With its rich history and cultural significance in French gastronomy, Lenguado a la Meunière continues to captivate food enthusiasts worldwide. So, gather your ingredients, master the technique, and delight in the exquisite flavors of this iconic French delicacy in the comfort of your own kitchen.

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Written by Robert Zelesky

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