Sole meuniere with pommes dauphine and spinach puree Recipe

A delicious French dish of pan fried fillets of sole cooked with capers, lemon, parsley and butter before being served with potato croquettes and spinach puree.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(6 votes) 4.7/5

Les ingrédients

Pour people
  • For the fish
  • Lemon Sole (600-750g) : 6 whole
  • Flat leaf parsley : 0.25 bunch
  • Capers : 100 g
  • Unsalted butter : 200 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 1 whole
  • Sunflower oil : 3 Tbsp
  • For the garnish(es)
  • Spinach leave(s) : 300 g
  • Anchovies in oil : 25 g
  • Unsalted butter : 50 g
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Floury potato(es) : 750 g
  • Unsalted butter : 50 g
  • Water : 220 ml
  • Strong white bread flour : 150 g
  • Maldon salt : 3 pinch(es)
  • Whole egg(s) : 3 whole
  • Freshly ground black pepper : 3 Turn
  • Grated nutmeg : 2 pinch(es)



    Finely dice the parsley and juice the lemon.

    Remove the four fillets from the fish and set aside ready to cook once you have prepared the garnishes. Cooking the fish should be the last stage in this recipe.

    When ready to cook the fish, season each fillet with salt and pepper. Place the sunflower oil in a non-stick pan and heat over a medium heat. Add the fish to the pan and cook for 1 minute before turning over. Add the butter and once it has melted and is golden brown, add the parsley, capers, parsley and lemon juice. Serve alongside the pommes dauphine and the spinach puree.


    Preheat the oven to 200'C. Heat a deep fat fryer to 180'C.

    Bake the potatoes in the oven for about an hour - they should be soft and fluffy in the middle. Allow them to cool slightly and then cut in half and scoop out the centres.

    Place the butter and water in a saucepan and bring to the boil. Add the flour, nutmeg, salt and pepper and whisk together for one minute. At this stage the mixture will have come together to form a firm ball. When the mixture no longer sticks to the side of the pan, remove from the heat.

    In a large bowl, beat the eggs together and gradually add the flour mixture. Once all the flour mixture has been incorporated, slowly beat in the potato until thick and lump-free. Use two spoons to make quenelles from the mixture. Drop a few quenelles at a time into the deep fat fryer and cook for 3 to 4 minutes. Once golden brown and crispy, remove from the fryer and place on kitchen paper.


    Fill a large saucepan with water and bring to the boil. Wash the spinach leaves and then add to the pan. Cook for 10 seconds, drain and then place in a food processor with the butter, anchovies and pepper. Blitz into smooth and shiny.

  • 4. TO SERVE

    Swipe the hot spinach puree across each plate. Serve the fish on top of the puree and drizzle the pan juices around the plate. Add the pommes dauphine and serve immediately.

Chef's tip

«If you do not have a non-stick pan, coat the sole fillets in flour and before adding to a hot pan. The flour will stop the fish from sticking and will help form a crispy coating.»

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