The fishFacebook Twitter Pinterest Only clarified butter will do in Frances Bissell’s sole meunière. The fatFacebook Twitter Pinterest Marcus Wareing’s sole meunière: fry in oil first, then clean the pan and finish in butter. The extrasFacebook Twitter Pinterest Rick Stein fillets his sole meunière before serving, but that risks the fish going cold. Perfect sole meunièreFacebook Twitter Pinterest Felicity Cloake’s prototype perfect sole meunière. • Sole meunière – are you firm that only dover will do, or are you a fellow fan of the under-rated megrim?

Source: The Guardian March 24, 2021 12:00 UTC