Sole meunière is a classic of French bistro cooking, in which delicate white fish is dusted in flour and fried until golden before being finished with a nutty brown butter sauce. Its appeal lies in the simple contrast between the crisp fried fillet and the rich, lemon-sharpened butter spooned over just before serving.
Sole meunière is a classic of French bistro cooking, in which delicate white fish is dusted in flour and fried until golden before being finished with a nutty brown butter sauce. Its appeal lies in the simple contrast between the crisp fried fillet and the rich, lemon-sharpened butter spooned over just before serving.
Sole meunière is a classic of French bistro cooking, in which delicate white fish is dusted in flour and fried until golden before being finished with a nutty brown butter sauce. Its appeal lies in the simple contrast between the crisp fried fillet and the rich, lemon-sharpened butter spooned over just before serving.
Sole meunière is a classic of French bistro cooking, in which delicate white fish is dusted in flour and fried until golden before being finished with a nutty brown butter sauce. Its appeal lies in the simple contrast between the crisp fried fillet and the rich, lemon-sharpened butter spooned over just before serving.
Sole meunière is a classic of French bistro cooking, in which delicate white fish is dusted in flour and fried until golden before being finished with a nutty brown butter sauce. Its appeal lies in the simple contrast between the crisp fried fillet and the rich, lemon-sharpened butter spooned over just before serving.
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