Classic Sole Meuniere and Fry Plantain

This Classic French Dover Sole Meuniere Recipe, lightly fried fish proves simplicity is indeed, the best. A perfect dinner party main course, or a light and comforting supper...


1-2 fillets of sole fish skin removed

3 tbsp all purpose flour

½ tsp salt

Black pepper to taste

Oil for frying

2 tbsp butter

½ lemon juice

1 tbsp chopped parsley

1 tbsp capers


  1. Dredge our fillet with flour/salt/pepper mixture. Pat and shake well.

  2. Pan fry on medium heat for 1-2 minutes per side depending on the thickness. For thicker fish, go 3-4 minutes per side.

  3. On the same pan on medium heat, add butter and melt them until they are slightly browned.

  4. Add lemon juice

  5. Turn off heat and add parsley and capers. Mix well.

The Fry Plantain


4 large, very ripe plantains

  • 1½ cups vegetable oil or oil of your choice

  • Kosher salt

  • 1 Tostonera (Plantain Press)

  • 1 teaspoon(s) Garlic Powder


Trim ends of plantains, peel, and cut diagonally or your way

Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Flatten the plantains using a plantain press. In a small bowl add about 1 cup water, 1 teaspoon(s) Garlic Powder and 1 tablespoon(s) Kosher Salt stir until the salt dissolved and dip pressed plantains into water, shake off excess and re-fry. Serve hot with Sole Meuniere!



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