Sole Meunière 1.0 with trout roe, capers and citrus vinaigrette

Ingredients

• 300 g Sole fillet (fresh, skin removed)
• 30 ml Sunflower oil (for the initial searing)
• 5 g Salt (fine salt)
• 60 g Unsalted butter (for the brown butter)
• 50 g All-purpose flour (to lightly coat the fish)
• 30 g Trout roe (about 2 tablespoons)
• 15 g Capers (rinsed and drained)
• 2 g Fresh tarragon (finely chopped)
• 15 ml Fresh lemon juice (about 1 tablespoon)
• 30 g Orange segments (peeled and seedless)
• 5 ml Fresh lime juice (optional, for extra acidity)

Instructions

1. Prepare the sole

   Remove the black skin using a small knife, then detach the white skin by gently sliding it off with the thumb and a damp cloth. Remove the innards, fins and small bones. Rinse quickly with cold water and pat dry with paper towels.

   Time: PT10M

2. Season and flour

   Lightly sprinkle both sides of the fillet with salt, then quickly pass it through flour, shaking off the excess.

   Time: PT5M

3. Heat the pan

   Pour 1 to 2 tablespoons of sunflower oil into the pan and heat over medium‑high heat until it begins to smoke lightly.

   Time: PT2M

   Temperature: 180°C

4. Make the brown butter

   Add the unsalted butter, let it melt, then continue cooking until it becomes foamy and golden specks appear (brown butter).

   Time: PT2M

   Temperature: 180°C

5. Cook the sole – first side

   Place the fillet, skin side down (or the thicker side) in the pan. Cook 3 to 4 minutes without moving it, until the edges become opaque.

   Time: PT4M

   Temperature: 180°C

6. Baste and finish cooking

   Using a spoon, continuously baste the fillet with the brown butter, add the remaining butter gradually and cook another 3 to 4 minutes, until the flesh separates easily.

   Time: PT5M

   Temperature: 180°C

7. Rest the fish

   Remove the sole from the pan, place it on a warm plate and loosely cover with a sheet of aluminum foil to keep warm.

   Time: PT2M

8. Prepare the citrus vinaigrette

   In a small bowl, combine the orange segments, lemon juice, lime juice (if used), capers, chopped tarragon and trout roe. Adjust seasoning with a pinch of salt.

   Time: PT5M

9. Plating

   Place the sole fillet on the oval plate, drizzle the edge of the plate with brown butter, then spoon the citrus vinaigrette over the fish. Optionally garnish with a few extra tarragon leaves.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sole fillet: Halibut fillet, Sea bream fillet
• Instead of Sunflower oil: Vegetable oil, Canola oil
• Instead of Salt: Sea salt
• Instead of Unsalted butter: Clarified butter
• Instead of All-purpose flour: Rice flour (gluten‑free)
• Instead of Trout roe: Salmon caviar, Red fish eggs
• Instead of Capers: Pitted green olives
• Instead of Fresh tarragon: Dill
• Instead of Fresh lemon juice: Lime juice
• Instead of Orange segments: Grapefruit segments
• Instead of Fresh lime juice: Lemon juice

Equipment Needed

• Heavy‑bottomed skillet (20‑25 cm)
• Oval serving plate or platter
• Plate for flour
• Clean kitchen towel or paper towels
• Chef’s knife and small blade for scaling
• Tablespoon (for basting)
• Silicone spatula (optional)
• Cutting board
• Bowl for vinaigrette
• Whisk or small mixing spoon

Critical Steps — Do Not Skip

• Properly remove the sole skin without tearing the flesh
• Achieve brown butter without burning it
• Baste the fish regularly to prevent the butter from carbonizing
• Check doneness by testing the firmness of the flesh

Chef Tips from the Video

• Use very cold butter for a more stable brown butter
• Baste the fish every 30 seconds for even cooking
• Serve immediately to enjoy the butter still foamy

Troubleshooting

Storage

Refrigerator: Store the fish and vinaigrette separately in airtight containers, consume within 24 h.

Freezer: Not recommended, the fish would lose its texture.

Room temperature: Do not leave at room temperature for more than 2 h.

Make-Ahead Tips

• Prepare the citrus vinaigrette 1 hour ahead and keep it chilled
• Coat the sole with flour and keep it covered in the refrigerator until cooking
• Brown butter can be prepared ahead and gently reheated before basting