Tags » Sole Meunière

Chapter 90: Wheeler’s Restaurant

In the office, we had a visit from some people representing Thomas French and Sons of Wythenshawe in Lancashire.  They were Ken Potts and Brian Padgett. 274 more words


Sole Meuniere


  • 4 fresh sole fillets, 3 to 4 oz each
  • 4 Tbsp olive oil or unsalted grass-fed butter
  • 4 Tbsp Almond Flour (blanched or un-blanched)
  • 107 more words

Sole meuniére with a cream and échalote sauce

Sole meuniére is a classic French fish dish consisting of sole, preferably whole, grey skin removed, (mine had skin on one side), dredged in flour and pan fried in butter. 231 more words