Sole Meunière with Brown Shrimps

A classic French dish featuring pan-fried sole fillets topped with a buttery brown shrimp, relish, and lemon sauce.

Dinner Fish Seafood French Classic

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

9.6g

per serving

38.4 g total

Fat

51.2g

per serving

204.8 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Gentleman’S Relish

Anchovy paste

Dairy

200

Butter

Divided use

Fruits

piece

Lemon

Juice only

GrainsCereals

tbsp

Plain Flour

Seasoned with salt and pepper

NutsSeeds

tbsp

Flat leaf Parsley

Chopped

Seafood

piece

Megrim Sole

Skinned and filleted

110

Brown Shrimps

Vegetables

piece

Shallots

Finely diced

250

Baby Spinach Leaves

Method

Season flour with salt and pepper then coat the sole fillets.

Fry half the fillets in 40g of butter for 1-1.5 minutes per side.

Remove fish from pan and keep warm while repeating with remaining fillets.

Fry diced shallots in 100g of butter for 3 minutes until softened.

Stir in brown shrimps, relish, and lemon juice then bring to a simmer.

Incorporate parsley and seasoning into the sauce.

Wilt spinach in remaining butter and three tablespoons of water for 2 minutes.

Plate the spinach, top with sole fillets, and finish with the shrimp sauce.