Sole Meunière with Homemade Fries and Honey Mustard Mayo

Discover our sole meunière recipe, served with crispy homemade fries and a delicious honey mustard mayo for a flavourful meal.

Prep time: 15 to 20 minutes
Cook time: 30 to 35 minutes
Total time: 45 to 55 minutes
Servings: 4

INGREDIENTS

• 4 yellow potatoes, cut into fries
• A drizzle of Maison Orphée EVOO
• Salt and pepper, to taste
• 45 mL (3 tbsp) Maison Orphée Fresh Mayonnaise
• 15 mL (1 tbsp) Maison Orphée Dijon Mustard
• 10 mL (2 tsp) honey
• 450 g sole fillets
• 60 mL (¼ cup) all-purpose flour
• 80 mL (⅓ cup) Maison Orphée EVOO, divided
• 1 French shallot, finely chopped
• 30 mL (2 tbsp) capers, drained
• Fresh parsley, chopped, to taste
• Fresh chives, finely chopped, to taste
• Juice of 2 lemons
• 30 mL (2 tbsp) cold butter
  

INSTRUCTIONS

1. Preheat the oven to 425°F (220°C).
2. Arrange the potato fries on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
3. Bake for 25 to 35 minutes, flipping halfway through, until golden brown and crispy.
4. In a small bowl, combine the fresh mayonnaise, Dijon mustard, and honey until smooth. Refrigerate until ready to serve.
5. Pat the sole fillets dry with paper towels, then season with salt and pepper.
6. Place the flour on a plate and lightly dredge the sole fillets, shaking off any excess flour.
7. Heat half of the olive oil in a large skillet over medium-high heat.
8. Cook the sole fillets for 2 to 4 minutes per side, depending on their thickness, until golden brown and the fish flakes easily with a fork. Cook in batches if necessary. Remove the fillets from the skillet and keep warm.
9. In the same skillet, over medium heat, add the remaining olive oil and sauté the shallot for about 30 seconds, without letting it brown.
10. Add the capers, parsley, and chives, then stir briefly.
11. Pour in the lemon juice and let it reduce for 1 to 2 minutes.
12. Reduce the heat to low, then gently whisk in the cold butter until the sauce is slightly thickened and glossy. Avoid letting the sauce boil.
13. Divide the sole fillets among serving plates and spoon the lemon and caper sauce over the fish. Garnish with fresh parsley and chives, to taste.
14. Serve immediately with the homemade fries and honey mustard mayo.