French · main
Sole Meunière
Sole Meunière reads citrus 6.8, sourness 6.1 and fruity 5.4 on Palate's 0–10 flavor X-ray — a French main, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 5.7 / 10
- Sour & Bright — 8.6 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 2.7 / 10
The measured notes (of 18)
Citrus 6.8 · Sourness 6.1 · Fruity 5.4 · Umami 5.1 · Richness 5.0 · Marine & Briny 3.7 · Salinity 3.3 · Herbaceous 2.4 · Floral 1.4 · Warm Spice 1.4 · Sweetness 0.9 · Heat 0.9 · Bitterness 0.7
What's in it (7)
- 4 Dover sole fillets (about 6 oz each)
- 1/2 cup flour, for dredging
- 6 tbsp unsalted butter
- 1 lemon, halved
- 3 tbsp fresh flat-leaf parsley, chopped
- salt to taste
- 1/4 tsp black pepper
Time & effort: about 15 min (12 min active) · effort: easy
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Season sole fillets, dust lightly in flour, and sauté in clarified butter until golden on each side.
- Remove the fish, then continue cooking the pan butter until it turns nut-brown (beurre noisette).
- Pour the browned butter over the fish, finish with lemon juice and chopped parsley, and serve immediately.
Dishes with a similar flavor shape
- Stjerneskud (Shooting Star) — Danish
- Pan-Seared Halibut with Brown Butter — American
- Lemon Butter Baked Cod — American
- Kalamarakia Tiganita (Fried Calamari) — Greek
- Baked Salmon with Brown Butter Breadcrumbs — American
Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.