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Alaska Sole Meuniere

Alaska Sole Meuniere
These Alaska sole fillets shine dredged in flour and drenched in a nutty browned butter sauce.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Servings: 12
  • Yield: 4 to 5 oz. sole sandwich per serving


  • Meunière

  • 3-4 lbs. Alaska Sole fillets (4-5 oz. ea.)
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 2 cups flour
  • 12+ tbsp. butter, salted
  • 2 lemons, juiced
  • Curly Endive Salad

  • 6 oz. curly endive
  • 4 oz. arugula
  • 1 cup parsley leaves, fresh
  • 1 tbsp. lemon zest
  • 4 oz. olive oil
  • 1 oz. white wine or champagne vinegar
  • 1 tsp. sea salt
  • Assembly

  • 12 brioche buns
  • 8 tbsp. butter, softened
  • Capers, to garnish


  1. Step 1 Prepare fish

    Season fillets with salt and pepper. Spread flour on plate, dredge fillets in flour, shaking off excess. Melt 1 Tbsp. butter in large skillet; add a fillet and cook over high heat for 2 minutes. Turn fillet and cook for 1 minute. Repeat process for each fillet.

    When all fillets are cooked, melt remaining butter in skillet, stirring often until butter smells nutty and is golden brown. Remove brown butter from heat and set aside.

  2. Step 2 Prepare salad

    Combine all ingredients; toss to combine. Drizzle with oil and vinegar; add salt. Refrigerate.

  3. Step 3 Assembly

    Open brioche bun, spread with butter and toast on griddle or under broiler. Place sole fillet on toasted bun bottom. Drizzle with warm Meunière sauce from the skillet. Arrange salad on top of sole fillet. Garnish with capers. Lean bun crown against salad.

    Alternative Menu Ideas

    Pasta: Toss sautéed sole and cooked fettuccine or linguine with Meunière sauce. Top with Parmesan cheese, parsley and freshly ground black pepper.

    Sole Frites: Serve with crispy French fries for a bistro classic. Add a bit more Meunière sauce to season the fries.