Sole Meunière with Crispy Chips and Garlic Aioli
By M&S Food
Published on 26 April 2022
Legendary food writer Julia Child credited her first taste of Sole Meunière with sparking her interest in food – so you’re going to want to try this dish. This particular Sole Meunière was created by Joseph Denison-Carey for the French-themed episode of Cooking With The Stars, brought to you by M&S Food. It’s sauced with a garlic aioli as well as the classic brown butter sauce associated with the dish, and served with homemade chips and green beans. Aioli is a sauce from the northwest Mediterranean traditionally made from garlic, olive and salt, but Joseph’s given it his own twist with Dijon mustard, lemon and tarragon. His brown butter sauce is simply browned butter with lemon juice, capers and a pinch of salt. Perfect for a piquant supper with a glass of something cool.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 1 litre of vegetable oil
- 230 g of butter
- 2 garlic cloves, 1 sliced and 1 crushed
- 4 large red potatoes, peeled and cut into chip shapes
- 450 g of fine green beans
- 2 egg yolks
- 1 tbsp of dijon mustard, to taste
- 5 g of tarragon, finely chopped
- 2 tbsp of capers
- 4 dover sole fillets
- 1 handful of parsley, to serve
- 1 lemon, juiced
- 120 ml of olive oil
Method
Step 1
Preheat a deep fat fryer to 130°C, or heat a shallow frying pan with vegetable oil to 130°C.Step 2
Slice your potatoes into strips, roughly 1cm by 1cm, to resemble chips and then soak them in water for at least 30 minutes.Step 3
In a pan of boiling water, blanch the green beans for 3 minutes and then plunge into ice water to keep their colour.Step 4
To make the garlic aioli, pound 1/2 tsp salt and the garlic in a pestle and mortar. Place the egg yolks and Dijon mustard into a bowl and whisk together, then start to add olive oil slowly to emulsify the ingredients. When the mixture starts to thicken, add a squeeze of lemon juice. When the oil has gone in, add the garlic mixture and tarragon. Season with salt, pepper and a bit more lemon juice, if needed.Step 5
To make the brown butter sauce, add 100g butter to a saucepan and cook over a medium heat until golden. Then finish with a pinch of salt, squeeze of lemon and the capers, and transfer to a cold pan. You’ll need to warm your sauce up when you’re ready to serve it.Step 6
To cook the chips, dry the potatoes with a clean tea towel. Fry the chips for 5 minutes in a fryer or pan, then remove from the fryer, turn the heat up to 190°C, and fry again for another 5 minutes. Drain on kitchen paper.Step 7
In a large frying pan, heat 1 tbsp butter over a medium heat. Add the sole fillets skin-side down for a few minutes or until golden, placing a wedge of potato underneath the tail to stop it from overcooking, if needed. When the skin is golden, add 100g butter to the pan, basting the fish as the butter browns.Step 8
In a frying pan, add a knob of butter, followed by a pinch of salt and crushed garlic, then fry the blanched beans until warmed through.Step 9
To serve, place the fish on a plate and pour over some of the warmed brown butter and capers, alongside the green beans, chips and aioli.