A classic seafood recipe of French origin, Sole Meunière is served in a silky butter-based sauce flavoured with capers, fresh parsley and lots of lemon – making it a natural pairing with La Motte 2024 Reserve Collection Chardonnay.
Prep time: 15 mins: /Cook time: 10 mins: /Serves: 2
Ingredients:
– 2 large sole, approx.150g each, cleaned
– 80g plain flour
– Sea salt and black pepper
– 100ml olive oil
– 100ml butter
– 2 garlic cloves, thinly sliced
– 1 large lemon, juiced
– 2 tablespoons baby capers
– 4 tablespoons flatleaf parsley, finely chopped
Season the flour with salt and pepper. Pat the sole dry with kitchen towel and dust both fish lightly with flour. Heat the olive oil in a large saucepan and fry the fish on both sides until golden. Carefully remove the sole from the pan and place on a large, warmed platter. Wipe out saucepan, then melt the butter with the sliced garlic until bubbling. Add in the lemon juice and capers and cook for a minute or two without letting the butter brown too much.
Remove the butter sauce from the heat and stir through the chopped parsley. Spoon the sauce over the sole and serve immediately with La Motte 2024 Reserve Collection Chardonnay.
